Black Bean Soup with Smoked Pork

1 lb Dried Black Beans
8 cups Water
1/2 large Onion, chopped
3 cloves Garlic, minced
1 large Green Bell Pepper, chopped
28 oz Canned Diced Tomatoes, drained
One 17 oz package Hormel Smoked Pork Chops
1 tsp Salt
1 dash Pepper, black
1 tsp dried Oregano
1 tsp dried Basil
1 tsp dried Rosemary
1 Bay Leaf
4 cups Unsalted Beef Stock
2 cups Water

This is best cooked low and slow to allow the flavors to blend well. Also good served over rice.

I like to top each bowl with a tablespoon of plain nonfat greek yogurt and a drizzle of siracha or other hot sauce.

Add beans and 8 cups water to a large pot. Bring to a boil. Cook an additional five minutes, then remove from heat and sit, covered, at least an hour. Pour the beans into a colander to drain the water and set aside,

Spray the same pot with cooking spray and saute the onion, garlic and pepper for five minutes over med-high heat. Add the pork and saute another few minutes. Reduce heat to medium and add the remaining ingredients except for the salt and tomatoes. Cover and cook for 30 minutes. Add the salt and tomatoes and cook until beans are tender and the tomatoes are heated through.

Remove the Bay Leaf and serve.

Serving Size: Makes eight heaping bowls full.

Number of Servings: 8

Recipe submitted by SparkPeople user KATHEMINATOR.