Best Slow Cooker Cuban Black Bean Soup Recipes

CUBAN BLACK BEAN SOUP IN THE SLOW COOKER

Cuban Black Bean Soup in the Slow Cooker image

This isn't your mother's slow cooker recipe! No cans of creamed soup or spice packets here. This is a fragrantly spiced, slightly tangy soup full of vegetables and Cuban goodness that's good tasting and good for you. And there's no need to soak the beans overnight! Serve over steaming hot brown rice.

Provided by WorkingCookingMom

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes

Time 4h25m

Yield 6

Number Of Ingredients 15

Ingredients

1 (8 ounce) package dry black beans
2 stalks celery, cut into thirds
2 bay leaves
1 tablespoon vegetable oil
1 onion, diced
1 green bell pepper, diced
1 large carrot, diced
3 cloves garlic, crushed
1 teaspoon ground cumin
1 teaspoon hot chile flakes
1 ½ teaspoons salt
1 (14.5 ounce) can fire-roasted diced tomatoes
1 (14.5 ounce) can water
1 tablespoon red wine vinegar
3 dashes hot pepper sauce, or to taste

Steps:

Rinse beans and remove any particles or bad beans; place in a saucepan and cover with 2 inches water. Add celery and bay leaves. Bring to a boil and cook over high heat, adding more water as necessary, for 10 minutes. Drain beans and remove and discard celery.
Meanwhile, heat oil in a large skillet over medium high heat. Add onion, bell pepper, and carrot; saute until onions are fairly translucent, about 5 minutes. Add garlic, cumin, and chile flakes; continue to cook until heated through and fragrant, 1 to 2 minutes. Remove from the heat.
Place tomatoes and water in a slow cooker. Add onion mixture, beans, and bay leaves.
Cook until beans are tender enough that you can easily smash one between your tongue and the top of your mouth, on Low for 6 hours or High for 4 hours. Add vinegar. Taste to adjust seasonings and add hot pepper sauce.

Nutrition Facts : Calories 191.3 calories, Carbohydrate 32.5 g, Fat 3.1 g, Fiber 7.6 g, Protein 9.4 g, SaturatedFat 0.5 g, Sodium 803.5 mg, Sugar 4.6 g

SLOW-COOKER CUBAN BLACK BEAN SOUP

Slow-Cooker Cuban Black Bean Soup image

This all-day slow-cooker recipe isn't your average bean soup-it's wildly flavorful and extra hearty, and we'd bet it'll become your favorite on the first try. The secret is in cooking the beans with a bone-in ham shank that infuses flavor into every bite. The key to getting the perfect consistency, mashing the beans, is a can't-skip step that's super easy. Finish your bowl with the toppings of your choice, like pico de gallo, sour cream, avocado or a squeeze of lime juice, and prepare to be impressed!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 6h15m

Yield 8

Number Of Ingredients 11

Ingredients

1 carton (32 oz) Progresso™ chicken broth
1 ham shank (about 1 1/2 lb)
3 cans (15 oz each) Progresso™ black beans, drained, rinsed
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1 medium onion, chopped
2 teaspoons ground cumin
1 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 tablespoon fresh lime juice
Fresh pico de gallo, sour cream, sliced avocado, lime slices, if desired

Steps:

In 5-quart slow cooker, mix all Soup ingredients except lime juice. Cover; cook on Low heat setting 6 to 8 hours or until ham easily pulls away from bone.
Remove ham shank from slow cooker. Pull ham away from bone; chop, discarding the bone. With potato masher, carefully mash black beans inside slow cooker insert. Stir in 1 cup of the ham and the lime juice. Serve soup with Toppings.

Nutrition Facts : Calories 190, Carbohydrate 21 g, Cholesterol 35 mg, Fat 1/2, Fiber 5 g, Protein 20 g, SaturatedFat 1 g, ServingSize 1 1/4 Cups, Sodium 950 mg, Sugar 2 g, TransFat 0 g

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

Categories Soup Recipes

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

SLOW COOKER CUBAN BLACK BEAN SOUP

SLOW COOKER CUBAN BLACK BEAN SOUP image

This comes from a little magazine put out by Kraft. I love black bean soup and every time I see a new recipe I have to grab it. I want to try them all! I think we will all enjoy this one!

Provided by Ellen Bales

Categories Bean Soups

Time 10h30m

Number Of Ingredients 12

Ingredients

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.