Recipe Description

Rio Grande Black Bean Soup

Ingredients & Instructions

Ingredients:

• 1 ½ lbs. Dried Black Beans
• 3 qts. Cold Water
• 1 oz. Vegetable Oil
• 3 oz. Carrots, medium diced
• 3 oz. Celery, medium diced
• 3 oz. Onions, medium diced
• ¾ oz. (2-3 medium sized) Jalapeno Peppers, seeded, medium diced
• 2 Garlic Cloves, minced
• 2 Karlsburger Bay Leaves
• 2 ½ qts. Hot Water
• 4 oz. Karlsburger Ham Base
• 1 c. Crushed Red Tomatoes in Puree
• 2 c. Dry Red Wine

Cooking Instructions:
Wash beans well. Combine beans and cold water. Heat to boiling and boil for 2 minutes. Remove from heat; let stand 1 hour. Drain. Reserve 1 cup of beans for garnish; cook separately until tender; about 45 minutes. Heat oil in a 8 qt. sauce pan. Add carrots, celery, onions, peppers, garlic and Karlsburger Bay Leaves Saute over low heat until onion is tender; about 5-8 minutes. Stin in water, Karlsburger Ham Base tomatoes and black beans. Heat to boiling, stirring occasionally. Reduce heat and gently boil for 1 hour. Stir in wine. Coninue to gently boil 20-30 minutes, until beans are tender. Remove and discard bay leaves. Puree soup in blender or food processor. Sere hot, garnished with reserved black beans, sour cream or small diced seeded tomato. Yield 1 ¼ gal. or approx. 36 – 6 oz servings.