I’ve been perfecting my crockpot black bean soup for a few years now. It is usually a vegetarian dish that we have. This time, I’m using the dish to make use of two things I had left over from past meals. First, I had black beans from my Mexican food challenge where I made Verde Beef and Bean, Vexican, and Chorizo Popper Topper. Second, even though I used leftover Thanksgiving ham in my Twice Baked Ham and Potato Casserole, I STILL had ham left. So, I’ll share my simple black bean soup recipe with ham. You can stick to the black bean recipe or add ham or some other ingredient. I bet chicken would be good. Whatever makes you happy!
1 bag of black beans
2-3 cans of broth (chicken or veggie)
2 cans of green chilles
2 cans of chopped tomatoes
1/2 onion; chopped
1 clove of garlic; minced
1 green pepper; chopped
1 cup baked ham; chopped
jalapenos, cheddar cheese, sour cream (garnish)
First, I soak the black beans in water over night.
I add the beans to the crockpot, add broth until the beans are covered (chicken or veggie; whatever I have on hand), 2 cans of green chilles, 2 cans chopped tomatoes, 1/2 of a chopped onion, 1 minced clove of garlic, and one chopped green pepper. I like my soup thicker and this will be pretty thick after the beans are expanding all day. Keep some extra broth on hand if you may want it to be a little more soup like.
And this time, I’m adding chopped ham.
I leave this in the crockpot on low for about 8 hours. You can top this with sour cream, cheddar cheese, and jalapenos. I only had cheddar cheese, so that finished off my soup.