Sunday, January 15, 2012

Juanita's Black Bean and Jalapeño Soup

Juanita has been making this knock your socks off soup for over 40 years much to the delight of those that know her!

Black Bean and Jalapeno Soup


2 cups black beans
2 grated carrots
2 celery stalks with leaves, finely chopped
1 onion
3 cups vegetable stock
3 Tbsp. vegetable or olive oil
4 tsp. granulated chicken bouillon
garlic powder to taste
12 – 16 oz. of pork chunks
1/2 to 2 cans chopped jalapeños, to taste (or equivalent fresh jalapenos)


Soak the beans overnight and then drain (or use canned).

In a large stew pot, sweat the onion, celery, and carrots in the oil. When the onion is translucent, add the vegetable stock, pork, bouillon, garlic powder, jalapeños, and beans. Bring to a boil, then lower heat and simmer for 1 1/2 to 3 hours.

Serve with warm tortillas and honey butter.

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