Slow Cooker Black Bean Soup with Ham
From a Chef's Kitchen
Slow Cooker Black Bean Soup with Ham is the perfect way to make a black bean soup. My tips are guaranteed to get you tender beans every time!
- 4 cups water
- 1 pound black beans, soaked overnight in the refrigerator
- 1 large onion (finely chopped)
- 1 large green bell pepper (finely chopped)
- 2 stalks celery (finely chopped)
- 8 cloves garlic (chopped)
- 3 dried bay leaves
- 2 tablespoons chili powder (without salt)
- 1 tablespoon dried Mexican oregano
- 1 tablespoon ground cumin
- 2 teaspoons dried epazote (optional)
- 2 tablespoons cider vinegar
- 1 tablespoon roasted chicken base
- salt and freshly ground black pepper (to taste)
- 1 (1.25l) fish stock (8-ounce) package diced ham (or the equivalent, diced)
- 1 can (15-ounce) black beans
- sliced Fresno chiles or jalapenos
- sliced or diced avocado
- lime wedges
- crumbled goat cheese
- Combine first 11 ingredients in a slow cooker. Cover and cook on High for 4 hours or Low for 8 hours.
- Add vinegar, roasted chicken base and salt and black pepper to taste.
- Working in batches, puree half the soup in a food processor blender. Better yet, use an immersion blender to coarsely puree.
- Add ham and canned black beans. Add additional water if soup is too thick.
- Serve in bowls garnished with chiles, avocado, cilantro and goat cheese.