Monday, July 4, 2016

Cuban Black Bean Soup

3  (15 oz) cans of no-salt added black beans, undrained
2 (13 3/4 oz) cans low-sodium beef broth
1 1/2 cup chopped onion
2 cup water
3/4 cup chopped green pepper
2 tsp minced garlic
1 (14 1/2-ounce) can no-salt added chopped tomatoes, undrained. 
1 (4 1/2 ounce) can chopped green chiles, undrained
1/4 lb.  extra lean cooked ham, diced
1/2 cup red wine vinegar
1 tsp. dried oregano
1 tsp. dried thyme
1 tsp. ground cumin
1/2 tsp coarsely ground pepper


1.  Combine first 6 ingredients in a large Dutch oven; bring mixture to a boil.  Cover, reduce heat and simmer 20 minutes, stirring frequently.
2.  Add tomato and remaining ingredients to bean mixture.  Cook, uncovered, over low heat 30 additional minutes, stirring occasionally. 

Hmmmm....Hubby and I loved this recipe.  Hubby says "let's have this again".

No comments: