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SOUP: Southwestern Black Bean Soup

Source of Recipe

Mable Hoffman's All New Crockery Favorites, pg 53


Recipe Introduction

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List of Ingredients

1 pound dried black beans, rinsed
6 cups no-salt-added fat-free beef broth soup, 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 ham hocks (1 lb each)
1/3 cup nonfat plain yogurt, or light sour cream
1 large tomato, chopped


Recipe

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 and chopped tomato. Serves 6-8