This hearty low fat soup is a recipe that you
will want to keep on hand for those chilly december evenings.
2 1/2 cups dried black beans (about 1 pound),
picked over
A 1/2-pound smoked ham hock, tough outer skin and visible fat cut away
and discarded
1 medium yellow onion, chopped fine
3 large garlic cloves, minced
1 teaspoon ground cumin
6 cups water
2 cups chicken broth
1 tablespoon red-wine vinegar
1/2 teaspoon sugar
1 small red onion, chopped fine
In a 4-quart saucepan simmer beans, ham hock,
yellow onion, garlic, cumin, water, and broth, partially covered, until
beans are tender, about 1 hour. (Old beans may take longer to cook.)
Transfer ham hock to a work surface and cool until it can be handled.
Cut away ham and chop fine, discarding bone and fat. Transfer 1 1/2
cups each beans and cooking liquid to a blender and let cool slightly.
Purée mixture (use caution when blending hot liquids) and return to
pan. Stir in ham, vinegar, sugar, and salt and pepper to taste and heat
until hot. Serve soup sprinkled with red onion. Makes about 8 cups,
serving 4 as a main course. Each serving about 527 calories and 9 grams
fat (15% calories from fat)
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