SLOW COOKER CUBAN BLACK BEAN SOUP

SLOW COOKER CUBAN BLACK BEAN SOUP image

Provided by Ellen Bales

Time 10h30m

Number Of Ingredients 12

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1/4 c kraft italian vinaigrette dressing made with evoo
1 red pepper, finely chopped
1 green pepper, finely chopped
1 medium white onion, finely chopped
1 can(s) (14.5 oz.) petite diced tomatoes, drained
8 clove garlic, minced
1 tsp ground cumin
1 tsp dried oregano leaves
1 lb dried black beans, soaked
6 c chicken broth
1 pkg oscar meyer carving board slow cooked ham, chopped
2 bay leaves

Steps:

1. Heat the dressing in a large skillet over medium heat. Add the peppers and onion; cook 5 to 6 minutes or until vegetables are crisp-tender, stirring frequently. Add the tomatoes, garlic, cumin and oregano; cook 5 minutes, stirring ocasionally.
2. Place all ingredients into a slow cooker. Stir in the beans, broth, ham and bay leaves. Cover and cook on LOW for 10 hours (on on HIGH for 5 hours). Remove and discard bay leaves.
3. Blend half the soup in blender until smooth; return to slow cooker and stir.
4. Serve hot with cooked rice.