Black Bean Soup
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
2 cups dried black beans, washed, soaked overnight, and drained
1 cup diced ham
1 onion, chopped
1 carrot, chopped
2 stalks celery, chopped
3 jalapeno peppers, seeded and chopped
10 cups water
2 (14 1/2 oz) cans chicken broth
1 tsp salt
2 Tbsp snipped fresh cilantro
1 tsp oregano
1 tsp chili powder
1 tsp cayenne pepper
2 tsp cumin
1 (8 oz) carton sour cream
Instructions:
In a large, heavy soup pot, place all ingredients except sour cream. Bring to a boil. Turn heat down and simmer for about 2 hours or until beans are tender. Add more water as needed and stir occasionally. Make sure there is enough water in pot to make soup consistency not too thick. Place a few cups at a time in a food processor (using the steel blade) or the blender and puree it until it is smooth. Add sour cream and reheat soup. Serve in individual bowls.
From Southwest Sizzler