Prep 3 hrs
Cook 0 mins
This soup has so much flavor, and I love the fact that I am sneaking in some extra veggies that are not always well-received in my household. Keep and eye on the habaneros to make sure they don't fall apart, thus making the soup very spicy. By cooking the habeneros whole, you flavor the soup with their delicious flavore without making it spicy for the wimps in your family.
- 1 lb dried black beans
- 1 onion (chopped)
- 1⁄2 green pepper (chopped)
- 4 garlic cloves (chopped)
- 3 stalks celery (chopped)
- 1 medium zucchini (chopped)
- 1 cup corn (fresh or frozen)
- 2 knorr chicken bouillon cubes
- 16 ounces rotel (I used the milder one)
- 14 cups water (divided use)
- 2 whole habanero peppers (left whole so as not to make this soup spicy)
- 1⁄8 cup prepared bacon bits (the kind that is already cooked when you buy them, or homemade)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano leaves
- 1 teaspoon chili powder
- fresh cilantro
- sour cream
- grated cheese
- sliced green onion
- Soak beans overnight in 4 cups of water. Drain off the water and put beans in a large pot.
- Add 10 cups of water to the pot with the beans. Bring the beans to a boil and then turn down to a simmer and cover. Cook until the beans are tender. Approximately 2 hours.
- When the beans are tender, add the remaining ingredients, and simmer until desired consistency. You may need to add more water. If it is too thin, cook longer until some of the liquid has cooked off.
- Remove habaneros from soup when they become soft, or leave them in if you like your soup spicy.
- Garnish with fresh cilantro, sour cream, sliced green onions, and grated cheese, if desired.