Cuban Black Bean Soup

By CJKK

Ingredients

• 1 carton (32 oz) Progresso™ chicken broth
• 1 ham shank (about 1 1/2 lb) Save $
• 3 cans (15 oz each) Progresso™ black beans, drained, rinsed
• 1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
• 1 medium onion, chopped Save $
• 2 teaspoons ground cumin
• 1 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 1 tablespoon fresh lime juice
• Toppings
• Fresh pico de gallo, sour cream, sliced avocado, lime slices, if desired

Details

Servings 8
Preparation time 15mins
Cooking time 360mins

Preparation

Step 1

In 5-quart slow cooker, mix all Soup ingredients except lime juice. Cover; cook on Low heat setting 6 to 8 hours or until ham easily pulls away from bone.
Remove ham shank from slow cooker. Pull ham away from bone; chop, discarding the bone. With potato masher, carefully mash black beans inside slow cooker insert. Stir in 1 cup of the ham and the lime juice. Serve soup with Toppings.
Ham shanks vary in size, and some may have more meat than others. Save any remaining ham for another use.
To add more spicy heat, stir in an additional 1/4 teaspoon crushed red pepper flakes, or top with a medium or hot fresh pico de gallo.