New Orleans Ham and Kidney Bean Soup

Ingredients:

4 cans of 15.5 ozs of rinsed and drained kidney beans

1 tbsp of olive oil

1 cup onion diced

¾ cups of diced celery

½ Anaheim seeded and chopped (small end saved for garnish)

2 tbsp of black truffle oil

7 cups of low-sodium chicken broth

1 lb. of smoked ham cubed or sliced into 1-inch pieces

2 bay leaves

1 tsp of black pepper

1 tsp of dried thyme

½ tsp of hot sauce such as Tabasco (more if desired)

¼ tsp of cayenne

½ tsp of salt

Directions:

Heat oil in an eight-quart Dutch oven. Add the onions, celery and chopped part of Anaheim pepper. Cook stirring frequently until softened (about 5-7 minutes).

Stir in drained beans, broth, ham, bay leaves, black pepper, thyme, hot sauce and cayenne; bring to a boil over high heat. Reduce heat to low and simmer gently uncovered.  Stir occasionally for 1-2 hours adding additional broth as needed. Remove and discard bay leaves. Garnish with seeded and sliced Anaheim pepper.

Note: Alternately, place all ingredients in a slow cooker, omitting the olive oil and cook on high for 4-5 hours or low for 6-7 hours.

Enjoy!