Black BeanSoup

1-pound dried black beans

4 cloves of garlic

2 onions, chopped

1 green bell pepper chopped

2 stalk's celery chopped

1 large carrot chopped

1/4 bunch fresh cilantro

1 bay leaf

olive oil

2 springs fresh oregano

2 Tablespoons ground cumin

1 smoked ham hock

1 jalapeno, split and seeded

1 3/4 quarts chicken stock

Salt and pepper 

Garnish with shredded jack cheese, sour cream, lime, cilantro 

Pick through the beans and discard any debris, wash under cold water.  In a large pot over medium add vegetables and sauté until soft.  Add beans, ham hock, spices and stock.  Cover pot and simmer 2 hours until beans are tender (do not add salt at this point).  Remove the bay leaf and season with salt and pepper.  

Serve the soup with your choice of toppings,