1 15-1/4 ounce can whole-kernel white corn, (not drained)
2 14-1/2 ounce cans chicken stock
1 tablespoon dried oregano
1/2-teaspoon paprika
1/2-teaspoon chili powder
1/2 teaspoon freshly ground black pepper
3 bay leaves
* Additional water if needed to cover
1 large onion, (chopped)
3 celery stalks, (chopped)
3 carrots, (diced small)
3 garlic cloves, (sliced)
1 jalapeno pepper, (seeded and quartered)
2 14-1/2 ounce cans diced tomatoes, (pureed)
Salt to taste
Sliced green onions for garnish
Instructions
Soak the beans in cold water to cover overnight.
Drain beans and place in the crock-pot with the ham bone.
Add corn, chicken stock, oregano, paprika, chili powder, black pepper, bay leaves, if using, and additional water or stock, if needed, to slightly cover.
Cover crock-pot and cook on HIGH for 3 to 4 hours.
Add the remaining ingredients except ham and green onions, mix well.
Shift cooker to LOW setting and cook for about 5 additional hours. About 30 to 40 minutes before end of cooking time, remove bay leaves;
mash some of the beans against the side of the liner to thicken the soup slightly;
add the reserved ham cubes and sliced green onions.
