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Wednesday, January 11, 2006 

Southwestern Black Bean Soup


1 pound dried black beans -- rinsed
6 cups beef broth or bouillon
1 large onion -- chopped
2 jalapeno peppers -- seeded, chopped
1 garlic clove -- crushed
1 teaspoon ground cumin
1 teaspoon ground oregano
1 teaspoon ground thyme
1/8 teaspoon ground cloves
2 (1 lb EACH) ham hocks
1/3 cup dairy sour cream or plain yogurt
1 large tomato -- chopped


In slow-cooker, combine dried beans, broth or bouillon, onions,
jalapeno peppers, garlic, cumin, oregano, thyme, cloves and ham hocks. Cover
and cook on LOW 9-10 hours or until beans are tender. Remove ham hocks;
cool. Shred lean meat; discard skin, bones and fat. Return shredded
lean ham to pot and reheat on HIGH if necessary. Spoon mixture into
individual bowls. Top each with sour cream.

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