Slow-Cooker Cuban Black Bean Soup

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

Rated 3.3 from 3 votes

1. 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.

2. Cook on LOW 10 hours (or on HIGH 5 hours). Remove and discard bay leaves.

3. Blend half the soup, in small batches, in blender until smooth. Return each blended batch to remaining soup in slow cooker; stir.

Slow-Cooker Cuban Black Bean Soup

What You Need

Instructions

Popular Recipes List