Pomegranate-Chipotle Black Bean Soup

1. 1

   In a large soup pot, heat the oil and add the celery, carrot, onion and garlic. Cook over low heat until the vegetables begin to soften.

2. 2

   Drain the beans. Add them to the pot with the ham hock and water, along with the chipotle peppers, sauce, 2 tablespoons of parsley, 2 teaspoons cumin, the oregano, bay leaf, salt and black pepper. Bring to a boil. Reduce heat and cook, uncovered, for a good long time, like a couple of hours. You may have to add a bit of water depending on how long your beans will take to soften, and how much liquid evaporates.

3. 3

   If beans are still not done, cover pot with lid for a few minutes.

4. 4

   Remove hock from soup, and set aside until slightly cooled. Pull off and shred the meat, and return the meat to the pot.

5. 5

   Stir in the remaining parsley, cumin, pomegranate juice and sugar. Simmer for 20 more minutes. Taste for salt and seasonings.

6. 6

   Serve with a spoonful of sour cream, a sprig of cilantro, and a scattering of pomegranate arils, if desired.

* Per serving · 4 servings · Values may vary.