Mexican-Style Black Bean and Ham Soup with Cumin and Lime
Equipment
- Slow Cooker
- Cutting Board
- Knife
Ingredients
- 2 cans (15 oz each) black beans, drained and rinsed
- 2 cups diced cooked ham
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 4 cups chicken broth
- Juice of 2 limes
- Salt and black pepper to taste
- Fresh cilantro, chopped, for serving
- Lime wedges, for serving
Instructions
- Add the black beans, diced ham, onion, garlic, and cumin to the slow cooker.
- Pour the chicken broth over the ingredients and stir to combine.
- Cover and cook on low for 6 to 7 hours until the onion is soft and the flavors have blended.
- Stir in the lime juice, then taste and add salt and pepper as needed.
- Ladle the soup into bowls and top each serving with chopped cilantro and a lime wedge.
Notes
For a thicker broth, mash a few beans against the side of the slow cooker before adding the lime juice. Leftovers keep well in the fridge for three days and reheat gently on the stovetop with a splash of broth if needed. Skip the cilantro if you prefer a simpler finish.
Course: Soup
Cuisine: Mexican
Equipment: Slow Cooker, Cutting Board, Knife
Cuisine: Mexican
Equipment: Slow Cooker, Cutting Board, Knife