Monday, June 27, 2011


I grew up eating this soup back in Venezuela, I love its flavor, a very satisfying hearty soup that can be made in the summer but preferably in the Winter. My grandmother makes it from scratch but i find the recipe can be lengthy and little complicated to make. I came up with this version that can be made in a large crock pot. I hope you enjoy.The recipe makes for 3-6 people and is even better the next day ( feel free to freeze leftovers and thaw out and reheat when needed).

4-5 16oz cans of low sodium black beans, washed and rinsed
2 large green peppers thinly sliced
2 large red peppers thinly sliced
( you can substitute these for orange or yellow peppers makes for a beautiful soup)
2 Tomatoes chopped
5-6 green onions sliced white and green part.
1-2lb or boneless pork ( cut in cubes). Omit the pork (Vegetarian Version)
1-2 tablespoons of olive oil
4-6 cups Low sodium Chicken or Vegetable stock
salt and pepper to taste ( i always prefer Kosher salt)
1 1/2 tablespoon of Cumin
1 tablespoon of garlic powder
1/2 teaspoon chopped garlic

place the cubed pork in a deep bowl and season with salt, pepper, garlic powder and cumin set aside and let it sit for 5 minutes to 10 minutes.

In a large saute pan add the olive oil, when is nice and hot, saute the peppers, green onions with a pinch of salt and pepper ( stir for 1-2 minutes then add the tomatoes and chopped garlic. When the vegetables are nice and tender add the pork to the pan and brown it (5-6 minutes) keep stirring until pork is brown on all sides.

Transfer the contents to the crock pot add the black beans and broth. The beans need to be completely covered with the broth so add as needed.

Set the crock pot on HIGH for 2 1/2-3 hours and until the pork is nice and tender.

If you don't have a crock pot, use a large soup pan and place on stove at low heat for about 1 1/2 hours stirring sporadically and until the pork is nice and fork tender.

Enjoy with crackers or even better TORTILLA CHIPS.

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