Hearty Ham Bone Black Bean Soup
Description
Hearty yet low in fat, this ham bone and black bean soup recipe is slow cooked for big flavor, with added green chiles, fingerling potatoes, and tomatoes.
Ingredients
•
1 ham bone with some meat
•
1 drizzle olive oil
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3 stalks celery with leaves, chopped, or more to taste
•
1/2 onion, chopped
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4 cloves garlic, crushed
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1 cup fingerling potatoes, or to taste
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1 small red bell pepper, seeded and chopped
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1/2 (12 ounce) package baby carrots
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4 cups water
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1 (19 ounce) can black beans, drained and rinsed
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1 (12 fluid ounce) can vegetable juice (such as V8®)
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1 (11 ounce) can canned corn (such as Green Giant Niblets®), drained
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2 tomatoes, chopped
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2 tablespoons chopped green chilies
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2 teaspoons ground cumin
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salt and ground black pepper to taste
Directions
1
Place ham bone in a large slow cooker.
2
Heat olive oil in a large saucepan over medium-high heat. Add celery, onion, and garlic; sauté until onion is translucent, about 5 minutes. Add to slow cooker.
3
Sauté potatoes, bell pepper, and carrots in the same saucepan until coated in oil, about 1 minute; transfer to the slow cooker. Add water, black beans, vegetable juice, corn, tomatoes, green chiles, cumin, salt, and black pepper. Cover slow cooker.
4
Cook on High until warm, 45 to 60 minutes. Reduce heat to Low; continue cooking for 5 to 6 hours.
5
Remove ham bone from soup; separate meat from the bone. Add meat to soup; discard bone. Cover soup and refrigerate 8 hours to overnight. Discard thick fat on top of soup; reheat then serve.