This is a very comforting soup and a great way to use up left over ham. This is what we usually end up doing with our leftover spiral or picnic ham. If you prefer, you can do away with the ham hocks all together and add 1 C. diced ham from the leftovers instead. Flavor the onions when you sauté them with bacon grease to add the depth of flavor you would get from the hocks. It tends to have enough salt from the ham and does not need to have any more added to it.
3 Garlic cloves, minced
60 Oz. Canned Black beans, drained and rinsed
28 Oz. Chicken Broth
1 Tbsp. Lemon Juice
1 tsp. Cumin
½ tsp. Oregano
2 Ham Hocks
Boiled Egg, peeled and chopped
Mix onions, garlic, cumin, oregano and pepper. Top with ham hocks. Cook until light golden, adding some grease if necessary. Add broth and beans. Cook until thick and beans are tender. Remove hocks and cool slightly. Shred meat from hocks. Return to pot. Add lemon juice. Top with chopped egg, or top with sour cream.
