Soooo good black bean soup

Black Bean Soup

This recipe makes about 8 bowls of soup. I used this exact recipe and it filled my crock pot, it can be double for a really large crock pot. It can also be cooked over the stove.

3 cans black beans with juice (don't drain)

2-3 cans chicken broth (low sodium is fine, the other ingredients are salty enough) Use 2 cans at first, then add the other at the end if it seems thicker than you prefer. I used 2 cans last night.

1/2 cup chopped onion

1 cup chopped celery

1 cup grated carrots (or chopped finely)

1 cup grated potato (red or russet)

1 bay leaf

2 cloves of garlic, minced

1 teaspoon dried oregano

1 cup diced, cooked ham (a great way to use leftover Christmas ham. However, brown sugar or honey cured hams lend a strange flavor to the soup. Also, bacon doesn't really taste very good either. I just buy a little package of diced ham from the grocery store and put that it).

olive oil, oil of choice, or butter--for saute

3 Tablespoons lemon juice (juice from 2 lemons is about right) (bottled also works)

Put beans and bean juice, broth, oregano, ham and bay leaf in crock pot. Meanwhile, saute celery, carrots, potato, onion, and garlic in olive oil on stove until softened, but not browned. My mom said that she's also done it without sauteing and it still worked, but I haven't tried it that way. Be careful not to burn the garlic. Add this mixture to the crock pot. Stir well and cook with lid on for 3-4 hours on high or 6-8 hours on low. When ready to serve, add lemon juice. Usually there is no need for salt and pepper (and I didn't add any last night).

Garnish with salsa, fresh lime juice, fresh tomatoes, sour cream, guacamole or avocado, cilantro, green onion, shredded cheese, etc.

Just refrigerate any leftovers...it saves really well and makes for delicious lunches.