Black Bean Soup

Directions

• Soak beans according to package directions. Drain and rinse beans, discarding liquid.
• In a Dutch oven, saute the celery, onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Add the beans, ham hocks, water, chilies, bouillon, sugar and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beans are tender.
• Meanwhile, in a large skillet, cook kielbasa until a thermometer reads 160°. Cut in half lengthwise; slice into 1/4-in. pieces. Add kielbasa and tomatoes to soup.
• Remove ham hocks; cool slightly. Remove meat from bones; cut into cubes. Return to soup and heat through. Discard bay leaves.