Spicy Black Bean Soup

Ingredients

1 pound dried black beans, soaked overnight
2 smoked ham hocks
1 red onion, chopped
2 carrots, chopped
4 garlic cloves, chopped
2 Cubanelle chiles, chopped
1 red Fresno chile, chopped
1 T chili powder
2 tsp. ground cumin
2 tsp. dried oregano
1 T apple cider vinegar
Kosher salt & freshly ground black pepper
Mexican crema or sour cream
Fresh Tomato and Tomatillo Salsa

Stir together beans, ham hocks, onion, carrots, garlic, chiles, chili powder, cumin, oregano, and 8 cups water in a 6-quart slow cooker.
Cover and cook until beans are tender on low for 7-8 hours or on high for 4-5 hours.  Remove the ham hocks. If you prefer a thicker soup you can blend part with an immersion blender.  Stir in vinegar and season with salt and pepper.

Serve topped with crema and salsa.

Wonderful served with a slice of Savory Seeded Whole Wheat Quick Bread.

Recipe adapted from Country Living magazine.

Ole!