Directions

1. The night before you make the soup, pick through the beans and remove any bad beans or other debris. Put the beans into the pot and add 2 quarts water. Remove the beans that float. Soak beans overnight.
2. Place the ham bone in the bottom of a 6 quart slow cooker pot. Add the drained soaked beans, the peppers onion, tomatoes (with liquid) chili powder, garlic and spices. Add enough water to the pot to cover everything. Put the lid on the slow cooker and cook on high for 6-7 hours, until the beans are tender.
3. About 1 hour before serving, add the salt, pepper and chopped cilantro. Stir to incorporate. Place the lid back.
4. Just prior to serving, remove the ham bone. If any meat is still clinging to it, remove it and add it back to the soup. Ladle it into bowls or serve over rice, garnished with cheddar cheese and additional fresh cilantro.
5. Enjoy!