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Turtle Soup

Source of Recipe


The Columbine Kitchen at Purgatory, CO






List of Ingredients



• 1 lb. dry black beans (turtle beans)
  
• 3 quarts cold water
  
• 2 smoked ham hocks, with plenty of meat
  
• 1 large white onion, coarsely chopped
  
• 1 green bell pepper, chopped
  
• 2 ribs celery with leaves, chopped
  
• 1 Anaheim chili pepper, skinned and chopped
  
• 2 to 4 cloves garlic, minced
  
• 3 large sprigs fresh parsley, finely chopped
  
• 1 bay leaf
  
• 2 tsp oregano
  
• Ground pepper to taste
  
• 2 Tbsp olive oil
  
• 3 Tbsp cider vinegar
  
• 1 Tbsp sherry, per serving (opt.)
  
• Cooked rice (1/4 cup, per serving)
  
• Finely chopped white onion, for garnish
  






Instructions



1. Wash beans; pick out culls. Rinse in cold water and drain. Place beans and 3 quarts water in large stockpot. Let soak overnight.
   
   
2. Bring mixture to a boil over high heat. Add all remaining ingredients except rice, wine, and onion garnish. Return to a boil. Reduce heat; cover and simmer 4 hours.
   
   
3. Remove ham bones and puree mixture in a blender. To serve, place 1/4 cup rice in each bowl; fill with soup and stir in sherry. Garnish with chopped onion.
   
   






Final Comments


Makes lots and lots, and freezes well.