Filling, Flavorful Cuban Tomato and Black Bean Soup
Take advantage of your canned black bean and make it taste fresher with added tomatoes, ham hock, spices and unique flavors for a warm, filling dinner for everyone! I love the mixture of this recipe and they come together quickly. My family loved it even more. Make your own home-made soup like this; believe me, it’s way better than the store-bought soups out there!
4 cups black beans, rinsed and drained
4 cups chicken broth
2 cups no-salt-added diced tomatoes
1 smoked ham hock
1 cup chopped onions
1 medium red sweet pepper, 1 medium fresh jalapeño pepper, seeded (if desired) and finely chopped
1/4 cup orange juice
1 Tbsp cider vinegar
1 tsp ground cumin
1 tsp dried oregano, crushed
1/4 tsp salt
1/4 tsp black pepper
Plain fat-free Greek yogurt
Sliced green onions
In a small mixing bowl, mash one can of beans until nearly smooth.
In your VitaClay slow cooker, combine the mashed beans, whole beans, and the next 13 ingredients (through black pepper).
Cover and cook on “stew” for 20-30 minutes.
Remove ham hock. Cut meat from the bone and return meat to soup (discard bone)
Top with yogurt and sprinkle with green onions. Serve with lime wedges for squeezing.