Slow-Cooker Cuban Black Bean Soup

 


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

  • Steps

1 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 Toppings.

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