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Southwestern Black Bean and Ham Soup

Yeild: 6 2-cup servings
Estimated Cost Per Serving: $2.32
2/9/2009

No two pots should ever turn out exactly the same. This is one of those dishes where you add a little and add a little more until it is just right. But it’s not difficult. Start with a ham hock. Open up a few cans of beans until you get a balance with the ham and then spice it up until it’s just right for you. Serve it with tortilla chips, grated cheddar cheese, and sour cream.

This recipe works perfectly in a crockpot though you can also make it on the stovetop. It’s easy with canned beans but you can also use dried beans. Scale the recipe up or down to suit your needs.

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

Directions

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.