Slow Cooker Black Bean Soup

• 2 red onions, chopped
• 1 yellow onion, chopped
• 2 tbsp. olive oil
• 2 tbsp. minced garlic
• 2 tbsp. Mexican style hot chili powder
• 4 cups low sodium chicken broth
• 1 cup water
• 1 lb. dried black beans, picked over and rinsed
• 3 celery stalks, chopped
• 2 carrots, peeled and chopped
• 2 bay leaves
• 1 ham shank

In a large skillet heat the oil and add the onions, saute until starting to soften, 5 minutes.  Add the garlic and chili powder, mixing well, cooking another minute.  Transfer to slow cooker.

Stir in broth, water, beans, celery, carrots and bay leaves int the slow cooker.  Nestle the ham shank into the bean mixture.  Cover and cook until beans are tender, 7 hours on high.

Transfer ham shank to a cutting board, let cool, slightly, and shred into bite sized pieces, discarding fat and bones. Stir shredded ham into soup and discard the bay leaves. Let cook another 5 minutes.

Serve with sour cream and shredded cheese. 

Enjoy!