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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 232.0
  • Total Fat: 5.3 g
  • Cholesterol: 16.8 mg
  • Sodium: 1,178.9 mg
  • Total Carbs: 33.0 g
  • Dietary Fiber: 10.9 g
  • Protein: 13.8 g

View full nutritional breakdown of Soup, Cuban-style Black Bean calories by ingredient
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Soup, Cuban-style Black Bean

Submitted by: MSKINGER

Introduction

Easy slow-cooker soup that cooks overnight. This is spicy and nutritious, but most of all, delicious!

Though the amount of cayenne, jalapenos and other spices seems like a lot, they really mellow out in the soup and it won't be extremely hot - just the right amount! The soup thickens and the flavors really blend to a finely seasoned soup once pureed.
Easy slow-cooker soup that cooks overnight. This is spicy and nutritious, but most of all, delicious!

Though the amount of cayenne, jalapenos and other spices seems like a lot, they really mellow out in the soup and it won't be extremely hot - just the right amount! The soup thickens and the flavors really blend to a finely seasoned soup once pureed.

Number of Servings: 14

Ingredients

    1 pound dry black beans, soaked overnight
    6 cups chicken broth
    4 cups water
    1 ham steak, 8 oz., chopped into fine pieces
    2 large jalapeno peppers, diced with seeds
    1 medium cooking onion, diced
    1 can diced tomatoes with green chilies
    6 garlic cloves, minced
    1½ tablespoon chili powder
    2 teaspoon ground cumin
    1½ teaspoon cayenne pepper
    1½ teaspoon ground black pepper
    1 teaspoon hot pepper sauce
    1½ tablespoon lime juice
    1 pint low-fat sour cream
    ½ bunch fresh cilantro, finely minced
    1 bunch green onions, finely sliced



Tips

When using dried black beans, make sure to boil them first on the stovetop and then add them to the slow cooker. Dry beans do not get as tender in a slow cooker even if you soak them overnight.

For added zest, serve with finely shredded sharp cheese and lime wedges (Not included in nutritional values).


Directions

1. Drain black beans and rinse well. Place the beans, chicken broth and water in a large pot and bring to a full rolling boil. Reduce heat and cook for 20 minutes, then transfer contents to a slow cooker.
2. Add the ham, peppers, onion, tomatoes, garlic and all spices and seasonings to the slow cooker. Cook on High for 4 hours.
3. Reduce heat to Low, and continue cooking for 2 hours.
4. In batches, pour the soup into a blender and puree.
5. When ready to serve, ladle a cup into each bowl. Top each serving with 1½ tablespoon of low-fat sour cream, a small pinch of diced cilantro and ¼ cup diced green onions.


Serving Size: Makes 14 servings, about 1 cup each






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