Black Bean Soup with Rice

[Kitchen Witch]

Black Bean Soup with Rice


1 pound dry black beans -- sorted and rinsed
1 14 1/2 ounce can whole tomatoes -- undrained
1 cup sliced celery
1 cup chopped onion
1 cup chopped green pepper
1 smoked ham hock or ham bone
4 cloves garlic -- minced
1 bay leaf
1/2 teaspoon ground red pepper
1/2 teaspoon thyme leaves
4 cups low-sodium chicken broth
4 cups water
Salt and ground black pepper -- to taste
4 cups hot cooked rice
1/2 cup shredded Cheddar cheese (2 ounces)
1/2 cup sour cream
1/2 cup picante sauce

Cover beans with water; soak overnight.

Drain beans and place in a large saucepan or Dutch oven. Add tomatoes with juice, celery, onion, green pepper, ham hock, garlic, bay leaf, red pepper, thyme, chicken broth and water; bring to a boil. Reduce heat and simmer, partially covered, 4 to 5 hours or until beans are tender; stir occasionally. Add more water if necessary during simmering.

Remove and discard bay leaf. Remove ham hock and cut meat off bone; return meat to beans.

Purée half of soup in blender or food processor; return to pan. Season soup with salt and black pepper. Serve soup with rice, cheese, sour cream and picante sauce.