Cajun Black Bean Soup

Ingredients:

• 1 pound Dry black beans
• 1 1/2 pounds Smoked ham hock
• 1 1/2 quarts Water
• 1/4 cup Dried minced onion
• 2 tablespoons Paprika
• 1/2 teaspoon Cayenne pepper
• 1/4 cup Minced green bell pepper
• 2 tablespoons Chili powder
• 1 teaspoon Salt
• 1/2 teaspoon Ground cumin

Preparation:

• In large kettle, combine beans, ham hock and water.
• Heat to boiling, reduce heat and simmer covered for 2 to 2 1/2 hours.
• Stir frequently and add more water if necessary to cover beans.
• To test for doneness, remove a few beans from kettle with a slotted spoon and blow on them.
• Skins will pop open when beans are cooked.
• Remove ham hock.
• Chop meat from bones, discarding fat and bones.
• Add meat to soup.
• Stir in minced onion, paprika, cayenne pepper, green pepper, chili powder, salt and cumin.
• cover and simmer for 1 hour.
• Remove 3/4 of soup and puree in blender or processor.
• Stir puree back into remaining beans.
• If necessary, add water or chicken broth to obtain desired thickness.
• Serve with shredded Monterey Jack cheese, sour cream, minced chives or chopped eggs.