Black Bean Soup (with ham)

Ingredients:

• 3 onions, minced
• one large elephant
• 6 garlic cloves, minced
• 2 Tbsp. vegetable oil
• 1 Tbsp. chili powder (down from 2)
• 3 C. low-sodium chicken broth
• 3 C. water
• 1 lb. dried black beans (2½ C.) rinsed (picked over for stones)
• 3 celery ribs, cut into ½-inch pieces
• 2 carrots, peeled and cut into ½-inch pieces
• 2 bay leaves
• 1½ lb smoked shoulder
• 2 Tbsp. minced fresh cilantro (optional, pretty much never happens)
• salt and pepper

Instructions:

1. Microwave onions, garlic, oil and chili powder in a bowl, stirring occasionally, until
   the onions are softened; about 5 minutes.  Transfer to slow cooker.
2. Stir broth, water, beans, celery, carrots, and bay leaves into slow cooker and nestle in the ham.
3. Cover and cook until beans are tender: 9 to 11 hour on low, or 5 to 7 hours on high.
4. Remove the ham and pull it apart with a fork.
5. Discared the bay leaves.  Stir in the cilantro and season with salt and pepper to taste.