Potato Soup with Black Beans
This hearty potato soup is a classic recipe. The seasonings and black beans add a southwest flair to the traditional soup. Try this one garnished with low-fat sour cream and chopped tomatoes.
Cooking MethodSlow Cooker
Ingredients
- 16 ounce can black beans, drained
- 2 potatoes, peeled and diced
- 1/2 pound lean cooked ham, cut in pieces
- 6 cup low sodium chicken broth
- 1/4 cup onions, chopped
- 4 ounce 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
- Low-fat sour cream and chopped tomatoes, for garnish
Instructions
- In a slow cooker, 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.