• 1 lb Dried black beans; rinsed
  • 6 c Beef broth or bouillon
  • 1 lg Onion; chopped
  • 2 Jalapeno peppers; seeded, chopped
  • 1 cl Garlic; crushed
  • 1 ts Ground cumin
  • 1 ts Ground oregano
  • 1 ts Ground thyme
  • 1/8 ts Ground cloves
  • 2 Ham hocks, 1-lb. each
  • 1/3 c Dairy sour cream or plain yogurt
  • 1 lg Tomato; chopped


In slow cooker, combine everything except sour cream/yogurt and chopped tomato. Cover and cook on LOW 9 to 10 hrs. or until beans are tender. Remove ham hocks; cool. Shred lean meat, discard skin, bones, and fat. Return shredded lean ham to pot and reheat on HIGH, if necessary. Spoon mixture into individual soup bowls. Top each with sour cream and chopped tomato. Makes 6 to 8 servings.

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Submitted 6/13/05.
Submitted By: Teresa Johnson
Southwestern Black Bean Soup