Southwestern Black Bean Soup


1 pound dried black beans – rinsed
6 cups beef broth or bouillon
1 large onion – chopped
2 jalapeno peppers – seeded, chopped
1 garlic clove – crushed
1 teaspoon ground cumin
1 teaspoon ground oregano
1 teaspoon ground thyme
1/8 teaspoon ground cloves
2 (1 lb EACH) ham hocks
1/3 cup dairy sour cream or plain yogurt
1 large tomato – chopped

In slow-cooker, combine dried beans, broth or bouillon, onions, jalapeno peppers, garlic, cumin, oregano, thyme, cloves and ham hocks. Cover and cook on LOW 9-10 hours or until beans are tender. Remove ham hocks; cool. Shred lean meat; discard skin, bones and fat. Return shredded lean ham to pot and reheat on HIGH if necessary. Spoon mixture into individual bowls.

Top each with sour cream and chopped tomato.