Slow Cooker Cuban Black Bean Soup Recipes

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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

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

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

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 TOMATO AND BLACK BEAN SOUP RECIPE



Slow Cooker Cuban Tomato and Black Bean Soup Recipe image

There really is nothing like a bowl of homemade soup when you're craving something that makes you feel all warm and toasty. We have a...

Provided by Carla Christian

Categories     Lunch, Dinner

Number Of Ingredients 20

2 15-ounce cans reduced-sodium black beans
rinsed and drained
1 32-ounce carton unsalted chicken broth
1 14.5-ounce can no-salt-added diced tomatoes
1 smoked ham hock
1 cup chopped onions
1 medium red sweet pepper
1 medium fresh jalapeño pepper
seeded (if desired) and finely chopped
1/4 cup orange juice
2 cloves
1 Tbsp cider vinegar
1 tsp ground cumin
1 tsp dried oregano
crushed
1/4 tsp salt
1/4 tsp black pepper
Plain fat-free Greek yogurt
Sliced green onions
Lime wedge

Steps:

  • In a small mixing bowl, mash one can of beans until nearly smooth. In a 4- to 6-quart slow cooker, combine the mashed beans, whole beans, and the next 13 ingredients (through black pepper). Cover and cook on low 6 to 8 hours or on high 3 to 4 hours. Remove ham hock. If desired, cut meat from bone and return meat to soup; discard bone. Top with yogurt and sprinkle with green onions. Serve with lime wedges for squeezing.

Nutrition Facts : Calories 261

SLOW-COOKER BLACK-BEAN SOUP WITH TURKEY



Slow-Cooker Black-Bean Soup with Turkey image

Provided by Food Network Kitchen

Categories     main-dish

Time 6h15m

Yield 6 servings

Number Of Ingredients 12

2 red onions, halved
2 tablespoons extra-virgin olive oil
3 medium carrots, cut into large chunks
4 cloves garlic, smashed
1 tablespoon all-purpose flour
1 pound dried black turtle beans, picked over, rinsed and drained
1 smoked turkey drumstick (1 3/4 to 2 pounds)
2 tablespoons pickling spice, tied in cheesecloth
3/4 teaspoon red pepper flakes
Kosher salt and freshly ground pepper
1/2 cup chopped fresh cilantro
Sour cream and/or lime wedges, for garnish (optional)

Steps:

  • Set aside half an onion and chop the rest. Heat the olive oil in a large skillet over medium-high heat. Add the chopped onions, carrots and garlic; sprinkle with the flour and cook, stirring, until slightly browned, 5 minutes. Add 2 tablespoons water and scrape up any browned bits from the pan. Transfer the vegetables and cooking liquid to a slow cooker. Add the beans, turkey drumstick, pickling-spice packet, red pepper flakes and 8 cups water. Cover and cook on low 6 hours.
  • Remove the drumstick and shred the meat; keep warm. Remove about 2 cups beans from the cooker and blend until smooth (or partially blend with an immersion blender). Return the beans and turkey meat to the soup. Season with salt and pepper.
  • Mince the reserved 1/2 onion. Ladle the soup into bowls and top with the cilantro and minced onion. Garnish with sour cream and lime, if desired.

SPICY SLOW COOKER BLACK BEAN SOUP



Spicy Slow Cooker Black Bean Soup image

This soup can be served as is or run through the blender for a creamy version. You can adjust the spice to cool it down.

Provided by TOOBUSY2

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

Time 6h5m

Yield 6

Number Of Ingredients 9

1 pound dry black beans, soaked overnight
4 teaspoons diced jalapeno peppers
6 cups chicken broth
½ teaspoon garlic powder
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon cayenne pepper
¾ teaspoon ground black pepper
½ teaspoon hot pepper sauce

Steps:

  • Drain black beans, and rinse.
  • Combine beans, jalapenos, and chicken broth in a slow cooker. Season with garlic powder, chili powder, cumin, cayenne, pepper, and hot pepper sauce.
  • Cook on High for 4 hours. Reduce heat to Low, and continue cooking for 2 hours, or until you are ready to eat.

Nutrition Facts : Calories 281.4 calories, Carbohydrate 49.7 g, Cholesterol 5 mg, Fat 2 g, Fiber 12.2 g, Protein 17.7 g, SaturatedFat 0.3 g, Sodium 1012.3 mg, Sugar 2.8 g

SLOW-COOKED BLACK BEAN SOUP



Slow-Cooked Black Bean Soup image

Life can get really crazy with young children, but I never want to compromise when it comes to cooking. This recipe is healthy and so easy, thanks to the slow cooker! -Angela Lemoine, Howell, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 6h15m

Yield 8 servings (1-1/2 quarts).

Number Of Ingredients 10

2 cans (15 ounces each) black beans, rinsed and drained
1 medium onion, finely chopped
1 medium sweet red pepper, finely chopped
4 garlic cloves, minced
2 teaspoons ground cumin
2 cans (14-1/2 ounces each) vegetable broth
1 teaspoon olive oil
1 cup fresh or frozen corn
Dash pepper
Minced fresh cilantro

Steps:

  • In a 3-qt. slow cooker, combine the first 6 ingredients. Cook, covered, on low until vegetables are softened, 6-8 hours., Puree soup using an immersion blender, or cool soup slightly and puree in batches in a blender. Return to slow cooker and heat through., In a small skillet, heat oil over medium heat. Add corn; cook and stir until golden brown, 4-6 minutes. Sprinkle soup with pepper. Garnish with corn and cilantro.

Nutrition Facts : Calories 117 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 616mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges

CUBAN BLACK BEAN SOUP



Cuban Black Bean Soup image

Fiberiffic! Black beans add half the daily fiber amount to this traditional Cuban soup.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 2h35m

Yield 8

Number Of Ingredients 14

2 tablespoons olive or canola oil
1 large onion, chopped (1 cup)
3 cloves garlic, finely chopped
2 2/3 cups dried black beans (1 lb), sorted and rinsed
1 cup finely chopped cooked ham
3 cups 50% less sodium beef broth
3 cups water
1/4 cup apple cider or apple juice
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano leaves
1 medium green bell pepper, chopped (1 cup)
1 large tomato, chopped (1 cup)
Chopped hard-cooked eggs , if desired
Additional chopped onions, if desired

Steps:

  • In 4-quart Dutch oven, heat oil over medium heat. Cook 1 cup chopped onion and the garlic in oil 4 to 6 minutes, stirring occasionally, until onion is tender.
  • Stir in remaining ingredients except eggs and additional chopped onions; heat to boiling. Boil 2 minutes; reduce heat. Cover and simmer about 2 hours or until beans are tender.
  • Serve soup topped with eggs and onions.

Nutrition Facts : Calories 180, Carbohydrate 20 g, Cholesterol 10 mg, Fiber 7 g, Protein 9 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving (about 1 1/2 cups), Sodium 530 mg, Sugar 3 g, TransFat 0 g

CUBAN BLACK BEAN SOUP



Cuban Black Bean Soup image

Provided by Food Network

Time 2h35m

Yield 4 servings

Number Of Ingredients 14

1 pound black beans
1 bay leaf
1 tablespoon cumin
1 tablespoon oregano
1 Italian frying pepper, halved
Olive oil, for sauteing, plus 1/4 cup olive oil
1 white onion, large dice
1 red pepper, large dice
1 green pepper, large dice
6 cloves garlic, chopped
1 tablespoon sugar
1/8 cup white vinegar
Salt
1/2 cup finely chopped red onion, for garnish

Steps:

  • In a large stockpot, cover the beans with water, covering them by 2 inches. Add bay leaf, cumin, oregano, and Italian pepper. Simmer until the beans are tender, about 45 minutes.
  • After 45 minutes, remove the pepper.
  • In a saute pan, saute onions, red, and green peppers until translucent. Puree in a blender, this is the sofrito.
  • In the same pan, saute the garlic. Add to the beans, along with the sofrito, 1/4-cup olive oil, sugar, and vinegar. Season with salt and continue to cook until very thick, about 45 minutes. Garnish with finely chopped red onion.

CUBAN BLACK BEAN SOUP



Cuban Black Bean Soup image

Using a blender, this soup becomes a smooth, nutritious heart-warmer just right for those cool nights. If the soup is too thick, add a little more vegetable broth to thin it out.-Tracy Lohr, Urbandale, Iowa

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 9 servings (2-1/4 quarts).

Number Of Ingredients 19

4 celery ribs, sliced
1 large onion, chopped
8 garlic cloves, minced
1 jalapeno pepper, seeded and chopped
4 teaspoons canola oil
4 cans (15 ounces each) black beans, rinsed and drained
2 cans (14-1/2 ounces each) vegetable broth
3/4 cup water
2 teaspoons dried oregano
2 teaspoons ground cumin
1 to 2 teaspoons chili powder
1 to 2 teaspoons pepper
1/2 teaspoon ground coriander
1/4 to 1/2 teaspoon crushed red pepper flakes
1/8 to 1/4 teaspoon hot pepper sauce
GARNISH:
9 tablespoons chopped tomatoes
9 teaspoons fat-free sour cream
9 teaspoons minced fresh cilantro

Steps:

  • In a Dutch oven coated with cooking spray, saute the celery, onion, garlic and jalapeno in oil until onion is tender. Stir in the beans, broth, water, seasonings and hot pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Cool slightly., In a blender, process soup in batches until smooth. Return to the pan; heat through. Garnish each serving with tomatoes, sour cream and cilantro.

Nutrition Facts : Calories 202 calories, Fat 3g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 786mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 9g fiber), Protein 11g protein. Diabetic Exchanges

SLOW-COOKER BLACK BEAN SOUP



Slow-Cooker Black Bean Soup image

Start your slow cooker in the morning and by dinnertime, you'll have deeply spiced black beans that just need a quick blend to become a velvety and vegan black bean soup. While not essential, a smidgen of baking soda helps the beans soften so they end up almost fudgy. Blending some of the beans with their liquid gives the soup body; for a very smooth soup, purée the whole mixture. A little vinegar and a flourish of toppings keep it from being one-note. Leftovers will thicken overnight, so thin as needed with water or turn them into refried beans.

Provided by Ali Slagle

Categories     dinner, lunch, beans, soups and stews, appetizer, main course

Time 10h

Yield 4 to 6 servings

Number Of Ingredients 10

1 pound dried black beans (not soaked)
1 yellow onion, peeled, trimmed and quartered
5 garlic cloves, smashed and peeled
1 chipotle chile in adobo plus 1 tablespoon adobo sauce
2 teaspoons ground cumin
2 dried bay leaves and/or 1 teaspoon dried oregano
1/4 teaspoon baking soda (optional)
Kosher salt (Diamond Crystal)
1 teaspoon apple cider vinegar
Any combination of sour cream, Greek yogurt, corn chips, pickled red onion, cilantro, lime wedges or poached eggs, for toppings

Steps:

  • In a 5- to 8-quart slow cooker, combine the beans, onion, garlic, chipotle chile and sauce, cumin, bay leaves and/or oregano, and baking soda, if using. Add 6 cups of water and 1 teaspoon salt and stir to combine. Cover and cook on low until the beans are tender, 8 to 10 hours. Taste more than one bean to ensure they're all cooked through; they should also flatten without much effort when pressed between your fingers.
  • Remove and compost the bay leaves. Transfer the onion, garlic and chipotle chile to a blender or food processor, along with about 2 cups of the beans and broth. (You can purée more or less of the soup, depending on desired consistency.) Blend until smooth. Pour puréed soup back into the slow cooker, stir in the vinegar, then season to taste with salt. Eat with desired toppings.

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 Katrina Wynn

Categories     Cuban

Time 8h10m

Yield 4 serving(s)

Number Of Ingredients 10

32 ounces chicken broth
1 ham shank (about 1 1/2 lb)
3 (15 ounce) cans black beans, drained, rinsed
1 (14 1/2 ounce) can 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

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.
  • 2.
  • 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 Fresh pico de gallo, sour cream, sliced avocado, lime slices, if desired.

Nutrition Facts : Calories 380.2, Fat 3.1, SaturatedFat 0.8, Sodium 902.9, Carbohydrate 63.5, Fiber 21.9, Sugar 4.7, Protein 26.9

CUBAN BLACK BEAN SOUP (CROCK POT)



Cuban Black Bean Soup (Crock Pot) image

Make and share this Cuban Black Bean Soup (Crock Pot) recipe from Food.com.

Provided by LaJuneBug

Categories     Black Beans

Time 8h20m

Yield 8 serving(s)

Number Of Ingredients 12

16 ounces dried black beans, sorted, rinsed (equivalent to 1 lb or 2 1/3 cups)
1 cup ham, cooked and finely chopped
1 cup onion, chopped
1 cup tomatoes, chopped (1 large tomato)
1 cup green bell pepper, chopped (1 medium bell pepper)
3 garlic cloves, minced
3 cups beef broth
1 3/4 cups water
1/4 cup dark rum or 1/4 cup apple cider
2 tablespoons oil
1 1/2 teaspoons cumin
1 1/2 teaspoons dried oregano

Steps:

  • In 3 1/2 to 6-quart slow cooker, combine all ingredients; mix well.
  • Cover; cook on high setting for 6 to 8 hours.

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From pinterest.ca


SLOW-COOKER CUBAN BLACK BEAN SOUP | RECIPE | CUBAN BLACK BEANS, …
Nov 18, 2018 - 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, i…
From pinterest.com


SLOW-COOKER CUBAN BLACK BEAN SOUP RECIPE - BETTYCROCKER.COM
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.
From cookbookrecipes.wew.selfip.com


CUBAN BLACK BEAN SOUP IN THE SLOW COOKER RECIPE
2021-09-18 Cuban Black Bean Soup in the Slow Cooker Recipe recipesgalore-admin on September 18, 2021 September 18, 2021 Vegetables, fire-roasted canned tomatoes, and black beans are mixed with fragrant spices in this simple, slightly tangy, Cuban black bean soup.
From recipes-galore.com


10 BEST CUBAN BLACK BEANS CROCK POT RECIPES - YUMMLY
2022-06-08 Easy Slow Cooker Cuban Black Beans The Full Helping avocado slices, ground cumin, salt, dried black beans, water and 12 more Crockpot Mojo Pork with Cuban Black Beans Pickled and Poached
From yummly.com


SLOW COOKER BLACK BEAN SOUP - BUDGET BYTES
2014-07-31 Rinse the black beans in a colander under cool running water and pick out any stones or debris. Combine the garlic, onion, celery, carrots, black beans, salsa, chili powder, cumin, oregano, vegetable broth, and water in a 5-7 quart slow cooker. Stir well. Place the lid on the slow cooker and cook on high for 6-8 hours (you want the beans to get ...
From budgetbytes.com


BLACK BEAN SOUP RECIPE | SLOW COOKER RECIPE - SAVORING THE GOOD®
2017-02-12 Drain and rinse your black beans. In your crock pot slow cooker combine all the ingredients. Cover and cook on high for 6 hours. Remove 2 cups of beans and vegetables and puree. This will thicken the soup and give it a lovely viscosity.
From savoringthegood.com


CROCK POT CUBAN BLACK BEANS - THE HUNGRY WAITRESS
2017-04-19 Wrap and tie the ham hock in cheese cloth and twine. This is so the hock doesn't disintegrate into the beans (it leaves pieces of bone in the beans...gross). Dump all of the ingredients into a Crockpot (6-8 quart). Make sure the water covering everything so the beans do not dry out. Cook on high heat for 8 hours.
From thehungrywaitress.com


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