Comida Kraft
Recipe Box

Slow-Cooker Cuban Black Bean Soup

Prep Time
Total Time

12 servings, 1 cup each

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

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What You Need

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Make It

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  • 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.

Special Extra

For easy cleanup, line slow cooker with plastic liner bag before filling with ingredients and cooking as directed.

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.)


  • 12 servings, 1 cup each

Healthy Living

  • Good source of fiber
  • Low fat
  • Low calorie
  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 2 Carb Choice

Diet Exchange

  • 2 Starch
  • 1 Meat (L)

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.

Nutritional Information

Serving Size 12 servings, 1 cup each
Calories 180
Total fat 1.5g
Saturated fat 0g
Cholesterol 10mg
Sodium 510mg
Carbohydrate 28g
Dietary fiber 7g
Sugars 3g
Protein 13g
% Daily Value
Vitamin A 10 %DV
Vitamin C 30 %DV
Calcium 6 %DV
Iron 15 %DV

* 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.

Ratings & Reviews

Rated 1 out of 5 by from This is nothing like Cuban Black Beans. This is nothing like Cuban Black Beans. We don't use Italian Dressing, tomatoes or red peppers and least of all cilantro. Cubans use black beans that have soaked overnight, oregano (ground), olive oil, onions and green peppers, garlic, sugar and a dash of vinegar and red wine vinegar as well as olive oil at the end. It is served over rice. Recipe from a Cuban cookbook brought from Cuba in 1962 with my mom and I.
Date published: 2014-09-07
Rated 4 out of 5 by from I made this recipe today, very good, needs the lime and cilantro, or onions for a lift otherwise a... I made this recipe today, very good, needs the lime and cilantro, or onions for a lift otherwise a tad bland. I added ancho chili powder and used frozen precooked beans as that is what I had on hand, family enjoyed this, will make it again.
Date published: 2014-03-26
Rated 5 out of 5 by from Excellent recipe. Excellent recipe. I will be making this black bean soup for years to come. I even used this soup as chili on my hot dog and it was delicious!
Date published: 2014-04-15
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