Baja Black Bean Soup

Ingredients

3 quarts prepared Chicken Base of your choice
RC Ranchero Flavor Concentrate, to taste
juice from 1 lime
1 pint sour cream
2 tomatoes, seeded and small diced
1 small jalapeño, seeded and very small diced
2 Tbsp. tomato paste
3 quarts prepared Ham Base
1½ Tbsp. brown sugar
ground allspice, to taste
2 tsp. Garlic in Oil
2 bay leaves
2 tsp. oregano
2 Tbsp. olive oil
3 medium onions, small diced
4 lbs. black beans
1 red pepper, small diced
2 green peppers, small diced
½ cup corn

Instructions

(yields 2+ gallons)

Soak the black beans in cold water overnight. Drain the beans and reserve. Heat olive oil and sauté onions and Garlic in Oil. Add bay leaves, oregano, allspice, sugar and tomato paste. Saute for 3–5 minutes. Add the prepared Ham Base and prepared Chicken Bases and beans. Simmer 2½-3 hours or until beans are tender. Remove the bay leaves and strain half of the cooked beans and puree. Add puree back to the soup mixture. To create the jalapeño salsa topping, combine the jalapeño, tomatoes, red pepper, green peppers, corn and lime juice. Mix well and season with Ranchero Flavor Concentrate. Serve soup topped with sour cream and jalapeño salsa.