Hearty Ham Bone Black Bean Soup
Ingredients
- 1 ham bone with some meat
- 1 drizzle olive oil
- 3 stalks celery with leaves, chopped, or more to taste
- ½ onion, chopped
- 4 cloves garlic, minced
- 1 cup fingerling potatoes, or to taste
- 1 small red bell pepper, seeded and chopped (Optional)
- ½ (12 ounce) package baby carrots
- 4 cups water
- 1 (19 ounce) can black beans, drained and rinsed
- 1 (12 fluid ounce) can vegetable juice (such as V8)
- 1 (11 ounce) can corn (such as Green Giant niblets), drained (Optional)
- 2 tomatoes, chopped
- 2 tablespoons chopped green chiles
- 2 teaspoons ground cumin
- salt and ground black pepper to taste
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Instructions
- Place ham bone in a large slow cooker.
- 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.
- 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.
- Cook on High until warm, 45 to 60 minutes. Reduce heat to Low; continue cooking for 5 to 6 hours.
- 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.
Source
Original recipe: View Original