SLOW COOKER CUBAN BLACK BEAN SOUP

Ellen Bales

By
@Starwriter

This comes from a little magazine put out by Kraft. I love black bean soup and every time I see a new recipe I have to grab it. I want to try them all! I think we will all enjoy this one!


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Rating:

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Serves:

12

Prep:

30 Min

Cook:

10 Hr

Method:

Slow Cooker Crock Pot

Ingredients

1/4 c
kraft italian vinaigrette dressing made with evoo
1
red pepper, finely chopped
1
green pepper, finely chopped
1 medium
white onion, finely chopped
1 can(s)
(14.5 oz.) petite diced tomatoes, drained
8 clove
garlic, minced
1 tsp
ground cumin
1 tsp
dried oregano leaves
1 lb
dried black beans, soaked
6 c
chicken broth
1 pkg
oscar meyer carving board slow cooked ham, chopped
2
bay leaves

Directions Step-By-Step

1
Heat the dressing in a large skillet over medium heat. Add the peppers and onion; cook 5 to 6 minutes or until vegetables are crisp-tender, stirring frequently. Add the tomatoes, garlic, cumin and oregano; cook 5 minutes, stirring ocasionally.
2
Place all ingredients into a slow cooker. Stir in the beans, broth, ham and bay leaves. Cover and cook on LOW for 10 hours (on on HIGH for 5 hours). Remove and discard bay leaves.
3
Blend half the soup in blender until smooth; return to slow cooker and stir.
4
Serve hot with cooked rice.

About this Recipe

Course/Dish: Bean Soups
Main Ingredient: Beans/Legumes
Regional Style: Cuban
Dietary Needs: Low Fat, Dairy Free
Other Tags: For Kids, Healthy, Heirloom