Black Bean Soup

• 4 cups (2 pounds) dried black beans
• 2 celery ribs, chopped
• 1 medium onion, chopped
• 1/2 cup chopped green pepper
• 1 tablespoon canola oil
• 3 garlic cloves, minced
• 2 smoked ham hocks
• 7 cups water
• 2 cans (4 ounces each) chopped green chilies
• 2 teaspoons chicken bouillon granules
• 1/2 teaspoon sugar
• 3 bay leaves
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• Pinch pepper
• 1 pound fresh kielbasa or Polish sausage links
• 1 can (14-1/2 ounces) diced tomatoes, undrained

1. Soak beans according to package directions. Drain and rinse beans, discarding liquid.
2. In a Dutch oven, saute the celery, onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Add the beans, ham hocks, water, chilies, bouillon, sugar and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beans are tender.
3. Meanwhile, in a large skillet, cook kielbasa until a thermometer reads 160u0b0. Cut in half lengthwise; slice into 1/4-in. pieces. Add kielbasa and tomatoes to soup.
4. Remove ham hocks; cool slightly. Remove meat from bones; cut into cubes. Return to soup and heat through. Discard bay leaves.

black beans, celery, onion, green pepper, canola oil, garlic, ham hocks, water, green chilies, chicken bouillon granules, sugar, bay leaves, chili powder, ground cumin, pepper, kielbasa, tomatoes

Taken from www.tasteofhome.com/recipes/black-bean-soup/ (may not work)