Hearty Ham Bone Black Bean Soup recipe
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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, crushed ½ (12 ounce) package baby carrots 1 cup fingerling potatoes, or to taste 1 small red bell pepper, seeded and chopped 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 canned corn (such as Green Giant Niblets®), drained 2 tomatoes, chopped 2 tablespoons chopped green chilies 2 teaspoons ground cumin salt and ground black pepper to taste
Nutrition Info
- 309.6 caloriescarbohydrate: 60.8 gcholesterol: : -fat: 2.3 gfiber: 16.3 gprotein: 13.5 gsaturatedFat: 0.4 gservingSize: -sodium: 1140.4 mgsugar: 13.5 gtransFat: : -unsaturatedFat: : -
Directions Hearty Ham Bone Black Bean Soup
Directions
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Place ham bone in a large slow cooker.
Heat olive oil in a large saucepan over medium-high heat. Saute celery, onion, and garlic until onion is translucent, about 5 minutes. Pour mixture over the ham bone in the slow cooker.
Saute carrots, potatoes, and red bell pepper in the same saucepan until coated in oil, about 1 minute. Transfer vegetables to the slow cooker, add water, black beans, vegetable juice, corn, tomatoes, green chiles, cumin, salt, and black pepper. Cover and cook on High until soup is warm, 45 minutes to 1 hour. Reduce heat to Low, continue to cook for 5 to 6 hours.
Remove ham bone from the soup. Separate meat from the bone and return to the soup, discard the bone. Cover soup and refrigerate, 8 hours to overnight. Discard thick fat on the top of the soup and reheat.