One of the best reasons to cook a roast ham is the meaty bone you’re left with afterward; it makes wonderful black bean or lentil soup. During busy fall days I toss it into a slow cooker with veggies, dry black beans, veggies, tomatoes and stock and have a wonderful meal waiting at the end of the day when we come home. Serve it with freshly baked biscuits, cornbread or any crusty loaf.
Leftovers freeze well, so you can have some stashed away in the freezer for emergency meals another night.
Slow Cooker Ham & Black Bean Soup
1 slice of ham, chopped, or the leftover bone from a roast ham, with meat still clinging to the bone
1 onion, peeled and chopped
1 carrot, peeled and chopped
2 stalks celery, chopped, including the leafy parts
1 jalapeño pepper, seeded and minced, or 1 Tbsp. chopped canned chipotle chilies
4 cloves garlic, crushed
1 small red or yellow bell pepper, seeded and chopped
2 tsp. ground cumin
1 cup (250 mL) dry black beans
1 14 oz. (398 mL) or 28 oz. (798 mL) can diced or stewed tomatoes
4 cups (1 L) chicken or vegetable stock
Salt and pepper
Toss everything into a slow cooker and cook on low for 6-8 hours. Pull out the ham bone, if you used one, and shred the meat off it; return the meat to the pot and discard the bone. Serve hot, topped with grated Parmesan or a dollop of sour cream. Serves 6-8.