Black Bean Soup with Rice

Makes 6 servings.

Ingredients

 * 1 pound dry black beans, sorted and rinsed
 * 1 x 14½-ounce can whole tomatoes, undrained
 * 1 cup sliced celery
 * 1 cup chopped onion
 * 1 cup chopped green pepper
 * 1 smoked ham hock or ham bone
 * 4 cloves garlic, minced
 * 1 bay leaf
 * ½ teaspoon ground red pepper
 * ½ teaspoon thyme leaves
 * 4 cups low-sodium chicken broth
 * 4 cups water
 * salt and ground black pepper to taste
 * 4 cups hot cooked rice
 * ½ cup (2 ounces) shredded cheddar cheese
 * ½ cup sour cream
 * ½ cup picante sauce

Directions

 * 1) Cover beans with water; soak overnight.
 * 2) Drain beans and place in large saucepan or Dutch oven.
 * 3) Add tomatoes with juice, celery, onion, green pepper, ham hock, garlic, bay leaf, red pepper, thyme, chicken broth and water; bring to a boil.
 * 4) Reduce heat and simmer, partially covered, 4 to 5 hours or until beans are tender; stir occasionally.
 * 5) Add more water if necessary during simmering.
 * 6) Remove and discard bay leaf.
 * 7) Remove ham hock and cut meat off bone; return meat to beans.
 * 8) Puree half of soup in blender or food processor; return to pan.
 * 9) Season soup with salt and black pepper.
 * 10) Serve soup with rice, cheese, sour cream and picante sauce.