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 small batches, in blender until smooth. Return each blended batch to remaining soup in slow cooker; stir.
How to Soak Dried Beans
Dried beans, other than lentils and split peas, must be soaked before cooking. To soak: Wash beans well; place in bowl. Add enough water to cover beans by 3 inches; cover. Let stand 8 hours. Drain. To quick-soak: Wash beans well; place in saucepan. Add enough water to cover beans by 3 inches; cover. Bring to boil on medium-high heat. Boil 2 min. Let stand 1 hour. Drain.
Since this great-tasting soup is both low in calories and fat, and a good source of fiber from the black beans, it can fit into your healthful eating plan.
Serve over hot cooked long-grain white rice. Top with chopped red onions, chopped fresh cilantro and fresh lime wedges. (Nutrition information is for soup only.)
Calories From Fat
% Daily Value*
Total Fat 1.5g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 28g
Dietary Fiber 7g
* Percent Daily Values are based on a 2,000 calorie diet.
12 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.