Foodie Friday ::: Black Bean & Ham Soup with Cilantro & Lime Essential Oils

CROCKPOT COOKERY - Black Bean & Ham Soup with Cilantro & Lime Essential Oils
So, I created this earlier in the week, and it was just too darn tasty to keep all to myself! Really, I think part of it's yumminess came from the ham glaze. If enough of you request it, I'll post that next week. This was good enough for my son - the critical chef - to say how much he liked it (and he doesn't like soup!) 

It's Fun To Be Creative In The Kitchen!

Ingredients for Base
ham roast leftovers, bone-in
1 onion, 1 carrot, 1 celery, cut into 4, 3, 2 sections, respectively
1 bag black beans*
1 box chicken broth
water to cover
10 or so whole peppercorns**

* treat the black beans first by soaking them for 1/2 hr in hot water with 1/2 c baking soda. Stir it a 2-3 times. Rinse it thoroughly (3-4 times)
** I used no salt in this - the ham was enough

Directions
Add all together in the crockpot, simmer on high for 1-1/2 to 2 hrs.
Pull out the ham & all cooked veggies (those were for the stock, discard or puree to add back)
Separate what meat comes easily from the bone. Put the meat & bone (& pureed veggies, if desired) back in the crockpot

Add in
1 onion, 2 carrots, 2 celery, all cubed
cracked pepper to taste (I have Southern roots - so I use a lot of pepper!)

Cook another 1-1/2 to 2 hrs on high (Test beans for doneness)
Remove bone & separate the rest of the meat. Return the meat to the soup.

Finish with
1-2 drops Cilantro Essential Oil
2-4 drops Lime Essential Oil
Simmer on low for another 1/2 hr

Enjoy with cornbread or tortillas, and a healthy salad!