Slow Cooker Cuban Tomato And Black Bean Soup Recipes
SLOW-COOKER CUBAN BLACK BEAN SOUP
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
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
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
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
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
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.
CUBAN BLACK BEAN SOUP (CROCK POT)
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
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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