Southwestern Black Bean and Ham Soup

By carvalhohm

Ingredients

• 1 large meaty ham hock
• 1 large onion, diced
• 1 cup water
• 2 (15-ounce) cans diced tomatoes
• 3/4 teaspoon ground cumin
• 1 (4-ounce) can peeled, chopped, mild green chilies
• 4 (15-ounce) cans of black beans, drained
• fresh cilantro
• salt to taste

Details

Servings 6
Adapted from preparedpantry.com

Preparation

Step 1

1. Place the ham hock, onion, and water in the crockpot. Cook on high for an hour or until the meat loosens from the hock.

2. Add the tomatoes, cumin, and chilies and continue cooking. Remove the bones if desired. Before serving add the beans, cilantro, and salt and heat until hot.