Soup, Cuban-style Black Bean
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
1 pound dry black beans, soaked overnight6 cups chicken broth4 cups water1 ham steak, 8 oz., chopped into fine pieces2 large jalapeno peppers, diced with seeds1 medium cooking onion, diced1 can diced tomatoes with green chilies6 garlic cloves, minced1½ tablespoon chili powder2 teaspoon ground cumin1½ teaspoon cayenne pepper1½ teaspoon ground black pepper1 teaspoon hot pepper sauce1½ tablespoon lime juice1 pint low-fat sour cream½ bunch fresh cilantro, finely minced1 bunch green onions, finely sliced
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
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
Nutritional Info 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
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