try adding avocado leaves
"Peter A" > wrote in message
...
> The Christmas ham went to its final reward in this soup and it turned
> out really well.
>
> Black bean soup
>
> Bone from 1/2 of a smoked ham plus 2c diced leftover ham
> or
> 1 thick slice of smoked ham.
> 1 lb dry black beans
> 2 bay leaves
> Salt
> Baking soda
> 2 TB olive oil
> 2c diced onion
> 1c each diced celery and carrot
> 2 garlic cloves, minced
> Chipotle peppers in adobo sauce (available canned in most markets)
>
> Rinse and pick over the beans for stones and other foreign matter. Place
> in a soup pot with the ham bone or slice, bay leaves, a big pinch of
> salt, a big pinch of baking soda (helps the beans keep their black
> color) and about twice as much water as needed to cover the beans. Bring
> to a simmer and cook until the beans are almost done, 1 to 1-1/2 hours.
> During cooking check the pot and add water if needed to keep the beans
> just covered. If using a ham bone, remove and discard. If using a slice,
> remove, dice, and reserve. Discard bay leaves.
>
> In another pot, heat the olive oil and saute the onions, celery, carrot,
> and garlic until soft but not browned, about 10 minutes. Pour in the
> beans and their cooking liquid and simmer the mixture for 10-15 minutes.
> Remove about 1/4 of the soup to a food processor along with 1 to 3 of
> the chipotle peppers and with some of the sauce (more peppers = more
> zing in the final soup). Process to a puree and return to the soup. Add
> diced ham and simmer, stirring, for a final 5 minutes, Check seasoning
> and serve garnished with sour cream, fresh cilantro, and/or salsa.
>
>
> --
> Peter Aitken