Do you feel like you’re running a marathon? You’ve been cooking for weeks on end and then you threw down an Easter dinner? Now it’s another week of cooking and you’ve hit mile 18. Well friends–I FEEL YOUR PAIN! If you have a ham hock from your Easter dinner you can make this very simple and delicious black bean soup. Or you can use any ham or none at all and make it vegetarian. Use dry or canned beans–or any beans you have. Improvise where needed with any of the vegetables and seasonings you have so you can skip the grocery store this week. And maybe an elder parent or neighbor could use a yummy batch of soup at their door.
Tip: Add a splash of vinegar to your soups at the end of cooking to liven up the flavors.
Feel free to email me with any pantry items you are looking to use and I’ll do my best to give you recipes.
Be safe and well.
XO
Tonja
Leftover Ham—Slow Cooker black bean and Ham Soup
Ingredients
1 lb. dried black beans soak overnight or 3 cans of black beans
6 cups chicken broth
1 can Rotel tomatoes or petite diced tomatoes
1 large ham hock
1 onion, diced
1 jalapeno, minced
2 cloves garlic minced
1 Tbls. chili powder
1 Tbls. cumin
1/2 tsp. oregano
½ tsp. onion powder
1/2 tsp. paprika
1 tsp. each salt and pepper
1/3 cup vinegar
Ingredients for Serving:
cheddar cheese
sour cream
avocado
red onion
tortillas
tortilla chips
Instructions
If using canned black beans should you drain and/or rinse them as you do the soaked beans or just use as is straight from the can?
Yes! Drain and rinse your canned black beans and add them in. Thanks for clarifying!
How much time and high/low temp would you give the soup?
Cook on low for 10 hours or high for 6-7 hours. I just added it in to the recipe!
Thank you! I hope you enjoy!
Simply written, my “Husband” applauded this recipe! He had second’s and is anticipating leftover’s thereafter! Well Done!
Thank you! So happy your husband loved this as much as I do. Soup is good for the soul!