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Slow-Cooker Cuban Black Bean Soup Recipe

Slow-Cooker Cuban Black Bean Soup
Source: Betty Crocker

Ingredients

Soup :

  • 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

Toppings : 

  • Fresh pico de gallo, sour cream, sliced avocado, lime slices, if desired
PREP TIME
15m 		COOK TIME
6h 		TOTAL TIME
6h15m
YIELD
8 servings

Instructions

  • 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.

Side DishesSoups

A recipe from Betty Crocker

https://www.flyers-on-line.com/data/recipes/6138/slow-cooker-cuban-black-bean-soup.jpg

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