8cupswatercan use chicken, beef, or vegetable broth for added flavor
1largeham bone or ham hock(optional)
1can (12 ounces)diced tomatoes15 oz.
1smalloniondiced
2clovesgarlicminced
1teaspoonchili powderoptional
2tablespoonslemon juice(juice of 1 lemon)
Instructions
In a colander or sieve, rinse beans thoroughly. Sort and inspect for any unwanted debris and discard. Drain beans.
I prefer soaking my beans overnight or using a quick soak method (see notes) to ensure they are softened through. But you can make these beans with a no-soak method.
Add beans to the slow cooker with 8 cups of water or broth (6 cups if beans are presoaked), ham bone or hamhock, tomatoes, onions, and garlic.
Stir to combine. Set slow cooker to high for 5-7 hours. At the end of 5 hours, I recommend checking to see if the beans are tender. You can continue cooking the soup on warm until ready to serve.
After the beans are tender, remove the hambone (leave any ham in the pot) and remove any remaining meat from the bone.
I love serving bean soup with freshly baked corn bread! Or, serve it over rice.
Notes
For even more flavor, substitute beef, chicken or vegetable stock instead of water.You can also try 1 lb. boneless chicken breasts or 1 lb. beef roast, then shred meat before Step 5 above.You can add other vegetables like carrots & celery for even more flavor and nutrientsRemember that this is a NO SOAK recipe, but if you soaked the beans, use 6 cups of water or broth.If you prefer a more "brothy" soup, increase the water or broth to 9 cups (for no soak beans) or 7 cups (for soaked beans).