Ingredients
4
4 servings
- •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 (Optional)
- •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 (Optional)
- •2 tomatoes, chopped
- •2 tablespoons chopped green chilies
- •2 teaspoons ground cumin
- •salt and ground black pepper to taste
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 310
- Carbohydrate: 61g
- Fat: 2g
- Fiber: 16g
- Protein: 14g
- Sugar: 14g
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