Cuban Black Bean Soup
Prep time: 10 minutes
Cooking time: 50 minutes
Total time: 60 minutes
Nutrition Per Serving
Calories: 220
Carbohydrates: 37.4g
Protein: 14.8g
Fat: 1.5g
Cholesterol: 6mg
Sodium: 192mg
Exchanges
Starch: 2
Vegetable: 1
Meat: 1
- 3
- (15 oz) cans no-salt-added black beans, undrained
- 2
- (13 3/4 oz) cans low-sodium beef broth
- 1 1/2 cups
- chopped onion
- 2 cups
- water
- 3/4 cup
- green pepper, chopped
- 2 tsps
- garlic, minced
- 1
- (14 ½ oz) can no-salt-added whole tomatoes, undrained and chopped
- 1
- (4 ½ oz) can green chiles, undrained and chopped
- 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
- Combine first 6 ingredients in a large pot or Dutch oven; bring mixture to a boil. Cover, reduce heat and simmer 20 minutes, stirring frequently.
- Add tomato and remaining ingredients to bean mixture. Cook, uncovered, over low heat 30 additional minutes, stirring occasionally.
Makes 10 servings. Per Serving: 2 Starch, 1 Vegetable, 1 Meat.
