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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.
time
prep:
30 min
total:
11 hr 30 min
servings
total:
12 servings, 1 cup each

What You Need

1/4
cup  KRAFT Italian Vinaigrette Dressing made with Extra Virgin Olive Oil
1
 each red and green 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
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

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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