Soups: Black Bean 13 by Recipe Cottage

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	Black Bean 13

		Black Bean Soup 2 quarts chicken stock 1 lb dry black beans 1 yellow onion, chopped 2 green pepper, chopped 1/4 c olive oil 1 1/2 tsp cumin 1 1/2 tsp dried oregano leaves 1/2 tsp garlic powder 1/2 tsp salt 1/4 tsp pepper 2 Tbl red wine vinegar 1/2 lb smoked ham, diced 1/2 lb bacon, crisply fried, drained, and crumbled In large kettle, combine all ingredients except ham and bacon. Heat to boiling; reduce heat, simmer 1 to 2 hrs or until beans are soft. Place cooked solids from mixture with some of broth in food processor with steel blade or in blender. Puree until smooth. Return pureed mixture to remaining broth mixture. Add boiling water if necessary to make 2 quarts. Stir in ham and bacon; heat thoroughly. 2 quarts.