Name: Slow-Cooker Cuban Black Bean Soup
Prep time: 30 min
Cook time: 11 h
Total time: 11 h 30 min
Yield: 12 servings, 1 cup each
Ingredients: 1/4 cup KRAFT Italian Vinaigrette Dressing made with Extra Virgin Olive Oil; 1 each green and red pepper, finely chopped; 1 white onion, finely chopped; 1 can (14.5 oz.) petite diced tomatoes, drained; 8 cloves garlic, minced; 1 tsp. ground cumin; 1 tsp. dried oregano leaves; 1 lb. dried black beans, soaked (See tip.); 1-1/2 qt. (6 cups) fat-free reduced-sodium chicken broth; 1 pkg. (7-1/2 oz.) OSCAR MAYER CARVING BOARD Slow Cooked Ham, chopped; 2 bay leaves

3 Review(s)

11 Hr(s) 30 Min(s) (incl. standing)

30 Min(s) Prep

11 Hr(s) Cook

Healthy Living

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

What You Need

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12 servings

Original recipe yields 12 servings

1/4 cup KRAFT Italian Vinaigrette Dressing made with Extra Virgin Olive Oil

1 each green and red pepper, finely chopped

1 white onion, finely chopped

1 can (14.5 oz.) petite diced tomatoes, drained

8 cloves garlic, minced

1 tsp. ground cumin

1 tsp. dried oregano leaves

1 lb. dried black beans, soaked (See tip.)

1-1/2 qt. (6 cups) fat-free reduced-sodium chicken broth

1 pkg. (7-1/2 oz.) OSCAR MAYER CARVING BOARD Slow Cooked Ham, chopped

2 bay leaves

Let's Make It

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.

Kitchen Tips

Tip 1

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.

Tip 2

Nutrition Bonus

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.

Tip 3

Serving Suggestion

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.)

Nutrition

Calories

180

Calories From Fat

% Daily Value*

Total Fat 1.5g

Saturated Fat 0g

Trans Fat 0g

Cholesterol 10mg

Sodium 510mg

22%

Total Carbohydrates 28g

10%

Dietary Fiber 7g

25%

Sugars 3g

Protein 13g

26%

Vitamin A

10%

Vitamin C

20%

Calcium

Iron

15%

* Percent Daily Values are based on a 2,000 calorie diet.

servings

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.