SLOW COOKER CUBAN BLACK BEAN SOUP

1
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!

Rating:

☆☆☆☆☆ 0 votes

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

How to Make SLOW COOKER CUBAN BLACK BEAN SOUP

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.

Printable Recipe Card

About SLOW COOKER CUBAN BLACK BEAN SOUP

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




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