Slow-cooker Cuban Black Bean Soup

By sklesley

Ingredients

• 1/4 cup Italian Vinaigrette Dressing
• 1 each red and green pepper, finely chopped
• 1 (14.5 oz.) petite diced tomatoes, drained
• 1 white onion, finely chopped
• 8 cloves garlic, minced
• 1 tsp. cumin
• 1 tsp. dried oregano leaves
• 1 lb. black beans, soaked
• 1 1/2 qt. (6 cups) chicken broth
• 1 pkg. (7 1/2oz.) cooked ham, chopped
• 2 bay leaves

Preparation

Step 1

Heat dressing in a large skillet on medium heat. Add peppers and onions; cook 5-6 minutes or until vegetables are crisp-tender, stirring frequently. Stir in tomatoes, garlic, cumin, oregano; cook 5 minutes; stirring occasionally. Add to slow cooker. Stir in beans, broth, ham and bay leaves; cover.

Cook on low 10 hours (or high 5 hours) Remove and discard bay leaves.

Blend half the soup in blender until smooth. Return to remaining soup in slow cooker; stir.