Slow Cooker Black Bean Soup with Ham

Instructions:

1. Thoroughly rinse the dried black beans in a fine-mesh strainer and remove any small stones or shriveled beans.
2. Add the beans, diced onion, minced garlic, broth, bay leaf, chili powder, cumin, paprika, chipotle, and black pepper to the slow cooker.
3. Submerge the ham hock in the mixture and stir gently to combine.
4. Cover and cook on Low for 7–8 hours or High for 4 hours until the beans are tender enough to be smashed easily against the side of the pot.
5. Remove the ham hock, shred the meat, and return the meat to the pot.
6. Use an immersion blender to blend a portion of the soup directly in the pot until the desired creamy consistency is reached.
7. Stir in the fresh lime juice, honey, and chopped cilantro to finish.