Pomegranate Chipotle Black Bean Soup

Ingredients

• 1/2 cup extra virgin olive oil
• 1 celery rib, diced
• 1 large yellow onion, diced
• 1 medium carrot, diced
• 4 garlic cloves, peeled and crushed
• 1 pound dried black beans, soaked overnight
• 3 quarts water
• 1 large meaty smoked ham hock (mine was 3 lbs)
• 1 - 3 chipotle peppers in adobo sauce, chopped
• 2 - 3 teaspoons adobo sauce from the can of chipotle peppers
• 3 tablespoons chopped flat-leaf parsley
• 3 teaspoons ground cumin
• 1 1/2 teaspoons dried oregano
• 1 large bay leaf
• 1 1/2 teaspoons kosher salt
• fresh cracked black pepper to taste
• 1/2 cup pomegranate juice (or substitute 1/4 - 1/2 cup orange or lime juice)
• 1 - 2 tablespoons dark or light brown sugar (I used 2 tablespoons)
• cilantro, for garnish
• sour cream or creme fraiche, for garnish
• 3 tablespoons pomegranate arils, for garnish (optional)

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