Bangbang
Executive Chef
IMy favorite is gumbo but it is not really a soup so I posted this instead.
1 pound presoaked black beans drained
1 large chopped onion
2 cups chopped celery
8 cups beef or chicken broth
3 tablespoons tomato paste
1 teaspoons dried basil
1 teaspoon orgegano
1/2 teaspoon red pepper
1 tablespoon cumin
3 smoked pork hocks
1 tsp freshly-ground black pepper
salt to taste
2 tablespoons olive oil
Cook onion and celery in olive oil till soft.....add tomatoe paste and cook while stirring......add pork hocks and broth....bring to boil then simmer for 1/2 - 2 hours adding water when needed. Remove hocks from broth and remove fat and bones. Return meat to pot. Add the beans cumin,basil,orgegano,black,and red pepper. add enough water to cover beans about two inches. Bring to boil....then simmer till beans are tender...about 1 hour. Serve with crusty bread,butter,and a green salad.
1 pound presoaked black beans drained
1 large chopped onion
2 cups chopped celery
8 cups beef or chicken broth
3 tablespoons tomato paste
1 teaspoons dried basil
1 teaspoon orgegano
1/2 teaspoon red pepper
1 tablespoon cumin
3 smoked pork hocks
1 tsp freshly-ground black pepper
salt to taste
2 tablespoons olive oil
Cook onion and celery in olive oil till soft.....add tomatoe paste and cook while stirring......add pork hocks and broth....bring to boil then simmer for 1/2 - 2 hours adding water when needed. Remove hocks from broth and remove fat and bones. Return meat to pot. Add the beans cumin,basil,orgegano,black,and red pepper. add enough water to cover beans about two inches. Bring to boil....then simmer till beans are tender...about 1 hour. Serve with crusty bread,butter,and a green salad.