Black Bean Soup

• 1 lb. dried black beans
• 6 c. chicken broth
• 2 c. water
• 2 small ham hocks (about 8 oz.)
• 1/4 lb. salt pork
• 1 bay leaf
• 1 c. chopped onion
• 1/2 c. chopped celery with leaves
• 1 1/2 c. chopped green pepper
• 1 large tomato, peeled and chopped
• 1 clove garlic, minced
• 6 serrano peppers, seeded and chopped
• 1 can tomato paste (6 oz.)
• 1/4 tsp. pepper
• 1/4 tsp. hot sauce
• 2 Tbsp. Worcestershire sauce
• lemon slices (optional)

1. Sort and wash beans; place in a large Dutch oven.
2. Cover with water 2 inches above beans.
3. Let soak at least 8 hours.
4. Drain. Add chicken broth, 2 cups water, ham hocks, salt pork and bay leaf to beans; bring to a boil.
5. Cover, reduce heat and simmer 1 1/2 hours.

black beans, chicken broth, water, ham hocks, salt pork, bay leaf, onion, celery, green pepper, tomato, clove garlic, serrano peppers, tomato paste, pepper, hot sauce, worcestershire sauce, lemon slices

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1046104 (may not work)