Caribbean Black Bean Soup

1 lb dried black beans
3 onions, chopped
1 green pepper, chopped
4 cloves garlic, minced
1 ham hock, or ¾ cup chopped ham
1 Tbsp oil
1 Tbsp ground cumin
2 tsp dried oregano
1 tsp dried thyme
1 Tbsp salt (I use seasoned salt)
½ tsp pepper
3 cups water
2 Tbsp vinegar
sour cream
fresh cilantro

1. Wash beans and soak overnight. Drain

2. Combine beans in crock pot with all ingredients except for vinegar, sour cream, and cilantro (last 3).

3. Cover. Cook on low 8-10 hours, or on high 4-5 hours.

4. For a thicker soup, remove half of cooked beans and puree until smooth or mash with a potato masher. Return to cooker.

5. Add vinegar and stir well. De-bone ham, cut into bit-sized pieces, and return to soup.

6. Serve with a spoon-full of sour cream and fresh, chopped cilantro.