1 pound dried black beans
2 cups baby carrots
1/2 sweet red pepper chopped
3 stalks celery
1 large onion
3 cloves garlic
1 can Rotel
1 can(28 oz) diced tomatoes
2 cans chicken broth
1 T. Worcestershire sauce
1/2 teaspoon cumin
1/2 teaspoon coriander
Freshly ground black pepper to taste
1 can beer
2 cups ham chopped
Put bag of dried beans in 6 cups of water, bring to boil for 2 minutes.
Remove from heat, cover and let sit for 2 hours, drain soup for later and set both aside.
Saute garlic and onion in olive oil, and add pepper, celery, and carrots.
Add Worcestershire sauce, cumin, coriander and black pepper.
Add beer to steam a little.
Add beans, ham and chicken broth. Being a ham lover I added 2 more cups.
Add bean soup equal to two more cans of chicken broth.
Add Rotel and let slow simmer for at least 2 hours.
Add diced tomatoes.
Cook until beans are tender.