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Smoky Black Bean Soup

Joyce Hendley
  • 120 minutes
  • Serves 6

INGREDIENTS

1

Ham hock

1

Bay leaf

1 lb

Black beans, dried

2

large stalks Celery

1

Cilantro, fresh

3

large cloves Garlic

1

Jalapeno pepper

2

Onions, medium

1

Red bell pepper

1 tsp

Salt

2 tbsp

Olive oil, extra-virgin

1 tbsp

Cumin, ground

2 cups

Coffee

6 tbsp

Sour cream or plain greek yogurt, reduced-fat

4 cups

Water