Black Bean Soup

• 1 lb dried black beans
• 6 cups chicken stock
• 2 cups water
• 2 small ham hocks
• 1/4 lb salt pork
• 1 bay leaf
• 1 cup chopped onion
• 1/2 cup chopped celery
• 1 1/2 cups chopped green peppers
• 1 tomatoes, chopped
• 1 minced garlic clove
• 6 serrano chili peppers, seeded and chopped
• 1 (6 ounce) can tomato paste
• 1/4 teaspoon pepper
• 1/4 teaspoon hot sauce
• 2 tablespoons Worcestershire sauce
• lemon, slices-optional

1. Sort and wash beans; place in a large dutch oven Cover with water 2 inches above beans; let soak at least 8 hours.
2. Drain Well.
3. Add chicken broth, 2 cups water, ham hocks, salt pork, and bay leaf to beans; bring mixture to a boil.
4. Cover, reduce heat, and simmer 1 1/2 hours.
5. Remove ham hocks and salt pork. Discard bone and fat; return ham to soup mixture.
6. Add onion and remaining ingredients, except lemon slices.
7. Cover and simmer 2 hours. Remove bay leaf. Partially mash beans with a potato mashers, Garnish each bowl of soup with lemon slices, if desired.
8. Can use 1 can chopped green chiles instead of serrano peppers and it will not be as hot.

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

Taken from www.food.com/recipe/black-bean-soup-121103 (may not work)