SLOW-COOKER CUBAN BLACK BEAN SOUP

Slow-Cooker Cuban Black Bean Soup image

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

Provided by My Food and Family

Time 11h30m

Yield 12 servings, 1 cup each

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 180, Fat 1.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 10 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 13 g