Cuban Black Bean Soup

• 3 (15-ounce) cans no-salt-added black beans, undrained
• 2 (13 3/4-ounce) cans low-sodium beef broth
• 2 cups water
• ¾ cup chopped green pepper
• 2 tsp minced garlic
• 1 (14 ½-ounce) can no-salt-added whole tomatoes, undrained and chopped
• 1 (4 ½-ounce) can chopped green chiles, undrained
• ¼ lb extra-lean cooked ham, diced
• ½ cup red wine vinegar
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp ground cumin
• ½ 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.


Number of Servings: 8

Recipe submitted by SparkPeople user HSROBBINS.