Sorry that I haven't posted in a while. Today I was trying to decide what kind of soup to make since the weather is turning cooler and have searched my recipe notebooks for this recipe. Finally, I found it scribbled on a post it note. I'm going to make it and will make changes if necessary.
1 16 ounce package dry black beans
8 cups chicken broth
1 t. salt
1 cup chopped celery
1 cup chopped onion
1 cup chopped green bell pepper
1 cup chopped red bell pepper
1 cup chopped yellow bell pepper
1 T chili powder
2 t basil
2 t oregano
1 t black pepper
1 t cumin
1/2 t cayenne pepper
4 garlic cloves minced
1 bay leaf
2 (14 1/2 ounce) cans whole tomatoes, chopped and undrained (processor)
1 (11 ounce) can white corn, undrained
1 (14 ounce) can tomato sauce
1/2 bunch chopped cilantro
Into a large pot, pour beans and chicken broth. Add salt. Bring to boil. Cook 1 minute. Remove from heat and cover and let stand for 1 hour. Add celery, peppers, onion, and all ingredients through bay leaf. Bring to a boil, cover and simmer 2 hours or until beans are tender. Add tomatoes, corn and tomato sauce. Bring to a boil again. Reduce heat and simmer uncovered for 30 minutes. At this point, you may need to add more broth or water if it is too thick. Discard bay leaf. Garnish with cilantro.
Serves 8-10
