Black Bean Soup

Ingredients

2 15 OZ CANS BLACK BEANS OR 1 LB DRIED BEANS, SOAKED OVERNIGHT
2 T ALBERT AGNOR’S PINTO BEAN SEASONING
4 C CHICKEN OR VEGETABLE STOCK
1 10 OZ CAN CHOPPED TOMATOES WITH GREEN CHILIS OR 1 CHOPPED FRESH TOMATO AND 1 CHOPPED GREEN CHILI PEPPER (BLEND IN BLENDER IF YOUR FAMILY DOES NOT LIKE TOMATO CHUNKS)
(OPTIONAL: ½ C EA. CHOPPED GREEN AND YELLOW BELL PEPPER)
(OPTIONAL: 1 CAN HOMINY, ADD AT LAST 30 MINUTES OF COOKING TIME)

COMBINE ALL INGREDIENTS IN CROCK POT OR STOCK POT ON STOVE. WHEN ADDING CANNED BEANS, RINSE CAN WITH ½ CAN OF WATER TO GET ALL BEAN RESIDUE OUT.
COOK ON LOW FOR 6-8 HRS IN CROCKPOT
ON STOVE, BRING TO BOIL
SIMMER 1 HR FOR CANNED BEANS, 2-3 HOURS FOR DRIED BEANS
TO THICKEN SOUP JUST BEFORE ADDING HOMINY, SCOOP OUT 2 LARGE SPOONS OF BEANS, WITH JUST A LITTLE JUICE, AND PROCESS IN FOOD PROCESSOR OR BLENDER TO PUREE’.
ADD BACK TO SOUP POT. THIS MAY NOT BE NECESSARY, DEPENDING ON HOW MUCH LIQUID HAS BOILED AWAY. IT’S PERSONAL PREFERENCE. DEPENDING ON HOW THICK A SOUP YOU LIKE.
IF DESIRED, ADD HOMINY AND RAISE CROCKPOT TEMPERATURE FOR LAST 30 MIN

SERVE WITH OR OVER RICE, OR CHIP STRIPS, AND WITH FRESH TORTILLAS. SERVES 6