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Black Bean and Potato Soup
Serving Size : 6
16 oz can black beans, drained
2 potatoes, peeled and diced
1/2 pound cooked ham, cut in pieces
6 cups beef broth
1/4 cup chopped onions
4 oz can chopped jalapeno peppers or mild green chiles
1 clove garlic, minced
1 teaspoon ground cumin
1 teaspoon ground oregano
1 teaspoon ground thyme
1/8 teaspoon ground cloves
Sour cream and chopped tomatoes, for garnish
In Crock-Pot, combine beans, potatoes, ham, broth, onion, peppers,
garlic, cumin, oregano, thyme, and cloves. Cover and cook on Low
8 to 10 hours or on High 4 to 5 hours. Serve. Garnish bowls with
sour cream and chopped tomatoes, if desired.
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Bean Potato Soup