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Main dishes

Slow-Cooker Cuban Black Bean Soup

Slow-Cooker Cuban Black Bean Soup recipe
photo by:kraft
Just a bit of skillet sautéing in the morning yields this glorious Cuban black bean soup in the slow cooker when you get home.
30 min
11 hr 30 min
12 servings, 1 cup each

What You Need

cup  KRAFT Italian Vinaigrette Dressing made with Extra Virgin Olive Oil
 each green and red pepper, finely chopped
 white onion, finely chopped
can  (14.5 oz.) petite diced tomatoes, drained
cloves  garlic, minced
tsp.  ground cumin
tsp.  dried oregano leaves
lb.  dried black beans, soaked
qt.  (6 cups) fat-free reduced-sodium chicken broth
pkg.  (7-1/2 oz.) OSCAR MAYER CARVING BOARD Slow Cooked Ham, chopped
 bay leaves

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

Kraft Kitchens Tips

Serving Suggestion
Serve over hot cooked long-grain white rice topped with chopped red onions, chopped fresh cilantro and fresh lime wedges.
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.
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