Cuban Black Bean Soup


* 2 tablespoons vegetable oil
* 1 medium onion, diced
* 2 celery stalks, sliced
* 4 cloves garlic, minced
* 3 cans black beans
* 1 can chicken broth
* 2 tablespoons canned diced jalapenos
* 1 ham hock
* salt to taste


Heat oil in a stock pot over medium high heat. Saute onion and celery for 3-5 minutes. Add garlic and saute for an additional 2 minutes. Add black beans, chicken broth, jalapenos and ham hock. Bring to a boil, then cover and simmer for 30 minutes.

Remove ham hock. Slice off any extra ham from the bone, dice and put back into soup. Salt to taste.

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