Cuban Black Bean Soup

Step 1

Mix onions, garlic, jalapeño pepper, cumin, oregano, thyme and pepper in a 4 1/2-qt or larger slow-cooker. Top with ham hocks and beans; add broth.

Step 2

Cover and cook on low 7 to 9 hours until meat on ham hocks is tender.

Step 3

Lift out ham hocks. When cool enough to handle, remove and discard skin and fat. Remove meat from bones, chop coarsely and return to soup. Stir in lemon juice. Garnish with egg.