Southwestern Black Bean Soup

Ingredients

• 1 lb. dried black beans, rinsed
• 6 cups beef broth or bouillon
• 1 large onion, chopped
• 2 jalapeno peppers, seeded, chopped
• 1 garlic clove, crushed
• 1 tsp ground cumin
• 1 tsp ground oregano
• 1 tsp ground thyme
• 1/8 tsp ground cloves
• 2 (about 1 lb each) ham hocks
• 1/3 cup dairy sour cream or plain yogurt, optional
• Cilantro, garnish

Directions

1. In slow cooker, combine dried beans, broth or bouillon, onions, jalapeno peppers, garlic, cumin, oregano, thyme, cloves and ham hocks. Cover and cook on LOW 9 to 10 hours or until beans are tender.

2. Remove ham hocks; cool. Shred lean meat; discard skin, bones and fat.

3. Return shredded lean ham to pot and reheat on HIGH, if necessary.

4. Spoon mixture into individual soup bowls. Top each with sour cream and cilantro.