Caribbean-style Black Bean Soup

Description
This is from the "Fix-It and Forget-It Cookbook" for slow-cookers. I love this, and do my husband and son. Make sure to add the vinegar at the end, it makes a big, delicious difference! We like ours with fresh Cornbread.

Ingredients

 * 1 lb dried black beans, washed and stones removed
 * 3 onions, chopped
 * 1 green pepper, chopped
 * 4 cloves garlic, minced (powdered works fine, too)
 * 1 ham hock or ¾ cup cubed ham
 * 1 tablespoon oil
 * 1 tablespoon ground cumin
 * 2 teaspoons dried oregano
 * 1 teaspoon dried thyme
 * 1 tablespoon salt
 * ½ teaspoon pepper
 * 3 cups water
 * 2 tablespoons vinegar

Directions

 * 1) Soak beans overnight in 4 quarts water.
 * 2) Drain combine beans, onions, green pepper, garlic, ham, oil, cumin, oregano, thyme, salt, pepper, and 3 cups fresh water.
 * 3) Stir well.
 * 4) Cover.
 * 5) Cook on low 8 – 10 hours, or high 4-5 hours.
 * 6) For a thick soup, remove half of cooked bean mixture and puree until smooth in a blender or mash with potato masher.
 * 7) Return to cooker.
 * 8) If you like a soup-ier soup, leave as is.
 * 9) Add vinegar and stir well.
 * 10) Debone ham, cut into bite-sized pieces and return to soup.
 * 11) Serve in soup bowls.
 * 12) Can be topped with sour cream and fresh cilantro.