From the book “Man Can Cook” By Robert Sturm
Ingredients
- 1 Cup Onion, small diced
- 1 Cup Celery, small diced
- 1 Cup carrot, small diced
- 1 Cup Yellow Bell Pepper, small diced
- 1 Cup Tomato, small diced
- 2 TB. Garlic, minced
- 2 TB. Serrano Chilies, minced (about 2 chilies)
- 1 oz. Olive Oil
- 2 QTs. Chicken Stock (alternative is vegetable stock)
- 4 each Smoked Ham Hocks or 1 Large Ham Bone (omit for vegetarians)
- 1 Can (15 oz) Cannelloni Beans, drained and rinsed
- 1 Can (15 oz) Black Bean, drained and rinsed
- 1 Can (15 oz) Kidney Beans, drained and rinsed
- 1 Can (15 oz) Pinto Beans, drained and rinsed
- 1 Can (15 oz) Red Beans, drained and rinsed
- 4 TB. Chili Seasoning
- 2 Cups Cilantro, chopped (stems and leaves)
- ½ Cup Sweet Onion, minced (for garnish)
- 6 each Cilantro Sprigs
- 1 each Lime cut into wedges (optional)
- ½ Cup Low Fat Sour Cream (optional)
- 1 Bottle Hot Sauce
Preparation:
In a large pot, sauté onion, celery, carrots, bell pepper, chilies and garlic till tender. About 3 minutes. Add stock and ham hocks. Add beans and chili seasoning. Bring to a boil. Simmer 1 hour. Add cilantro. Stir well. Serve in bowls. Garnish with onions and cilantro sprig.
Serves 6
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