Prep 20 mins
Cook 12 hrs
This is from the "Fix-It and Forget-It Cookbook" for slow-cookers. I love this, and do my husband and son. Make sure to add the vinegar at the end, it makes a big, delicious difference! We like ours with fresh cornbread.
- 453.59 g dried black beans, washed and stones removed
- 3 onions, chopped
- 1 green pepper, chopped
- 4 garlic cloves, minced (powdered works fine, too)
- 1 ham hocks or 177.44 ml cubed ham
- 14.79 ml oil
- 14.79 ml ground cumin
- 9.85 ml dried oregano
- 4.92 ml dried thyme
- 14.79 ml salt
- 2.46 ml pepper
- 709.77 ml water
- 29.58 ml vinegar
- Soak beans overnight in 4 quarts water.
- Drain. Combine beans, onions, green pepper, garlic, ham, oil, cumin, oregano, thyme, salt, pepper, and 3 cups fresh water.
- Stir well.
- Cook on Low 8-10 hours, or High 4-5 hours.
- For a thick soup, remove half of cooked bean mixture and puree until smooth in a blender or mash with potato masher.
- Return to cooker.
- If you like a soup-ier soup, leave as is.
- Add vinegar and stir well.
- Debone ham, cut into bite-sized pieces and return to soup.
- Serve in soup bowls.
- Can be topped with sour cream and fresh cilantro.
I loved the soup. It fit in perfectly with my diet plan. Very tasty, I wouldn't change a thing.
The soup was fairly easy to make, and tastes okay. There's nothing wrong with it, it's just not something I'd give raves to. I added a splash of lime juice in addition to the vinegar for a bit more zing.
We really loved the flavor of this wonderfully healthy bean soup. As per the recipe, I added the ham bone, plus some cubed ham, with the bean mixture. When I blended part of the mixure to thicken the soup, I lost some ham cubes into the blend. In the future, I will hold back the cubed ham until after the blend, to allow the chunks to remain intact. The flavor is wonderful. As others suggested, I did cut down on the salt and pepper somewhat. I've added this to my "A+ Favorites" cookbook!