Black Bean Soup

My husband loves this and I like the spicy flavor. You may want to add less serrano chili peppers if you don't want that firery feeling. You can use 1 can of chopped green chiles instead of peppers and it will not be as hot.

• Ready In: 10 hrs
• Serves: 12

Ingredients

• 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

Directions

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.