Caribbean Black Bean Soup - Slow Cooker

Ingredients

• 1 lb dried black beans, washed and sorted
• 3 onions, chopped
• 1 green pepper, chopped
• 4 cloves garlic, minced
• 1 ham hock or 3/4 cup cubed ham
• 1 tablespoon oil
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1 tablespoon salt
• 1/2 teaspoon pepper
• 3 cups water
• 2 tablespoons vinegar
• sour cream
• fresh cilantro, chopped

Directions

1. 1

   Soak beans overnight in 4 quarts water.

2. 2

   Drain.

3. 3

   Combine beans, onion, green pepper, garlic, ham, oil, cumin, oregano, thyme, salt, pepper, and 3 cups of fresh water.

4. 4

   Stir Cover and cook on low for 8-10 hours or on high 4-5 hours.

5. 5

   For thick soup, remove half of cooked bean mixture and puree until smooth in blender or mash with a potato masher.

6. 6

   Return to cooker.

7. 7

   If you like it souper, leave it as is.

8. 8

   Add vinegar and stir well.

9. 9

   Debone the ham hock if you used one and cut into bite sized pieces, and return to the soup Serve in soup bowls with a dollop of sour cream in the middle of each serving, topped with fresh cilantro.