This recipe had been on deck for a bit, and finally the store had ham hocks, so it was time! (finally, meaning, i only do trunk pick up at the grocery story, so if the “pickers” don’t know where they are, or what they are, i don’t get them!)
Since the recipe was for at least 6 servings, i cut it half so that we (a mere 2 of us wouldn’t have too many left overs) feel free to scale it up for how ever many people you are feeding!
Notes
Original recipe thanks to Betty Crocker!
Ingredients
Soup
- 2 cup chicken broth
- 1 ham shank (about 3/4 lb)
- 2 cans (15 oz each) Progresso™ black beans, drained, rinsed
- 1/2 can (14.5 oz) tomato sauce
- 1/2 medium onion, chopped
- 1 teaspoons ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
- 1/2 tablespoon pepperoncini juice
Toppings
- Fresh pico de gallo, sour cream,
- sliced avocado,
- lime slices,
- if desired
Instructions
- In 4-quart slow cooker, mix all Soup ingredients except pepperoncini juice.
- Cover; cook on Low heat setting 6 to 8 hours or until ham easily pulls away from bone.
- Remove ham shank from slow cooker. Pull ham away from bone; chop, discarding the bone.
- With potato masher (or immersion blender), carefully mash black beans inside slow cooker insert.
- Stir in 1 cup of the ham and the lime juice.
- Serve soup with Toppings.
Verdict
I really enjoyed this soup! I loved that i could “cut it in half” – basically you can only cut full cans in half if you want save half a can, so i upped the beans, used tomato sauce instead of diced tomatoes as the hubby prefers less of the tomato texture. Winner with the diced ham in and on top!
If you do give this soup a try, let me know what you think!
