Cajun Black Bean Soup Recipe

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Cajun Black Bean Soup Ingredients

1 jim vorheis
1 lb dry black beans
1 1/2 lb smoked ham hock
1 1/2 qt water
1/4 cup dried minced onion
2 tbsp paprika
1/2 tsp cayenne pepper
1/4 cup minced green bell pepper
2 tbsp chili powder
1 tsp salt
1/2 tsp ground cumin

A Recipe for
Cajun Black Bean Soup

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Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.

This is a recipe for Cajun Black Bean Soup from the recipe cookbook of Recipes-to-go (Ethnic)

Food Tip
To peel garlic cloves quickly, microwave them first for 10 seconds. They will then pop out of their skins easily.

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Cajun Black Bean Soup

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Cajun Black Bean Soup Directions

In large kettle, combine beans, ham hock and water. Heat to boiling,
reduce heat and simmer covered for 2 to 2 1/2 hours. Stir frequently
and add more water if necessary to cover beans. To test for doneness,
remove a few beans from kettle with a slotted spoon and blow on them.
Skins will pop open when beans are cooked. Remove ham hock. Chop meat
from bones, discarding fat and bones. Add meat to soup. Stir in
minced onion, paprika, cayenne pepper, green pepper, chili powder,
salt and cumin. cover and simmer for 1 hour. Remove 3/4 of soup and
puree in blender or processor. Stir puree back into remaining beans.
If necessary, add water or chicken broth to obtain desired thickness.
Serve with shredded Monterey Jack cheese, sour cream, minced chives
or chopped eggs.

Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis

Serves: 8

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Cajun Black Bean Soup Recipe from the Recipes-To-go.com Ethnic Recipe Cookbook

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