Slow Cooker Black Bean & Hambone Soup with Cumin

Two white bowls of slow cooker black bean and hambone soup with cumin with freshly cut peppers

Slow Cooker Black Bean & Hambone Soup with Cumin

With the help of the slow cooker, this healthy, flavorful Black Bean & Ham soup will fill your house with a delicious aroma. It takes little preparation and is a great use of a leftover ham bone. If you make this soup with a stripped down ham bone or hock with no meat on it, you can add 1/4 pound of thick cut ham (1/2 inch thick), from a deli, chopped, to add more flavor and texture if desired.

Course Soup

Cuisine American

Prep Time 15

Cook Time 8

Total Time 8 15

Servings 1-cup servings (depending on the amount of ham)

Calories 96kcal

Author Toni Dash

Ingredients

½ large Red Onion , chopped
2 Celery Stalks , diced
1 large Carrot , scrubbed and diced
1 large Hambone or 2 ham hocks
1 25-ounce can Black Beans (or 2 ½ cups homemade Black Beans), rinsed and drained
6 cups Low Sodium Chicken Stock or Broth
1 Bay Leaf
1 1/2 teaspoon ground Cumin
½ teaspoon ground Coriander
Garnish options: chopped fresh Cilantro , sliced jalapeno peppers, sliced red sweet pepper, sour cream, grated cheddar cheese

Instructions

Place the onion, celery and carrots on the bottom of the slow cooker.
Add the ham bone or ham hocks.
Pour black beans over the ham bone, followed by the stock and spices. Cook on low for 8 hours. When ham meat is cooked, strip it from the bone and add it back into the soup (discard the bone).
Cook on low for 8 hours. When ham meat is cooked, strip it from the bone and add it back into the soup (discard the bone).

Nutrition