Slow-Cooker Cuban Black Bean Soup

By garry53

Just a bit of skillet sautéing in the morning yields this glorious Cuban black bean soup in the slow cooker when you get home.

Ingredients

• 1/4 cup KRAFT Italian Vinaigrette Dressing made with Extra Virgin Olive Oil
• 1 each, red and green pepper, finely chopped
• 1 white onion, finely chopped
• 1 can (14 1/2 ounce) petite tomatoes, diced and drained
• 8 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano leaves
• 1 pound dried black beans, soaked
• 1 1/2 quart (6 cups) fat-free reduced-sodium chicken broth
• 1 package (7 1/2 ounce) Oscar Meyer carving board Slow Cooked Ham, chopped
• 2 bay leaves

Details

Servings 12
Preparation time 30mins
Cooking time 690mins
Adapted from kraftrecipes.com

Preparation

Step 1

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

Cook on LOW 10 hours (or on HIGH 5 hours). Remove and discard bay leaves.

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