I made up this recipe last week to suit a sort of craving I was having. No, I’m not pregnant. But I definitely had a taste for this soup. I didn’t know when I was mixing up all the ingredients just how delicious it was going to be! Oh my gosh. Be prepared.
1 pound black beans, sorted and rinsed
6 cups chicken broth
1 can diced tomatoes with green chiles
1 Tablespoon chili powder
1/2 teaspoon garlic powder
1 teaspoon black pepper
Texas Pete, to taste (I use 2 or 3 “dashes”)
1 pound Country Style Pork Ribs, bone in (about 3)
Add beans and broth to a pot and boil for 2 minutes; pour into slow cooker. Add remaining ingredients, including the pork ribs. Cover and cook on low 8-9 hours.
Remove pork from slow cooker and shred the meat, discarding the bones. Set the shredded pork aside.
Scoop out 1/2 to 3/4 of the beans and puree them in a food processor. Stir processed beans back into soup. This should thicken the soup just a bit. Stir in the shredded pork.
Serve with shredded cheese and a dollop of sour cream and tortilla chips.
**This soup is not really thick. Hubby says he would like it to be a bit thicker, while I am fine with the way it is. The next time, I will most likely cut the amount of broth I use down to 5 cups to see what kind of consistency that gives it. But, like I said, I like it the way it is.
This is my feeble attempt at a picture of my delicious soup.
I so badly want a better camera. Want to give me one?
