slow cooker cuban black bean soup
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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yield
12 serving(s)
prep time
30 Min
cook time
10 Hr
method
Slow Cooker Crock Pot
Ingredients For slow cooker cuban black bean soup
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1/4 ckraft italian vinaigrette dressing made with evoo
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1red pepper, finely chopped
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1green pepper, finely chopped
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1 mdwhite onion, finely chopped
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1 can(14.5 oz.) petite diced tomatoes, drained
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8 clovegarlic, minced
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1 tspground cumin
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1 tspdried oregano leaves
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1 lbdried black beans, soaked
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6 cchicken broth
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1 pkgoscar meyer carving board slow cooked ham, chopped
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2bay leaves
How To Make slow cooker cuban black bean soup
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1Heat 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.
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2Place 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.
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3Blend half the soup in blender until smooth; return to slow cooker and stir.
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4Serve hot with cooked rice.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for SLOW COOKER CUBAN BLACK BEAN SOUP:
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