Slow cooker Cuban soup recipe for tomatoes and black beans
Low calories, but big in flavor? Yes, this tasty soup of black beans really hits the stain.
There is really nothing like a bowl ofhomemade soupWhen you want something that makes you feel hot and frightening. We have the impression that our recipe for a classic soup of Cuban tomatoes and black beans is once you turn again and again. Not only is this dish packed with flavor (thanks to the combination of Jalapeño, red and green peppers, ham, onions and all the other delicious fasteners that enter a recipe of Cuban black bean soup), but we make sure to keep Things as light as possible. Between reduced black sodium beans, the added salt tomatoes, the unsalted chicken broth and the addition ofGreek yogurt For a healthy trim, you will appreciate your 260 calories of a delicious soup that tastes as well as the real thing.
More, the heart and soul of this dish, theBeansAdd proteins, fibers, potassium and zinc to make a filling meal and delicious meals that will not be hungry in an hour as fewer copine soups. This soup can be held alone as a full meal - no hungry pains here!
Now, get ready to heat things with this cuban black bean soup recipe!
Nutrition:261 calories, 7 g of grease (2 g saturated), 679 mg of sodium, 7 g sugar, protein 16 g, 8 g of fiber
6 servings
Ingredients
2 15 ounce cans of black beans reduced sodium, rinsed and drained
1 32 ounce carton Non-salty chicken broth
1 14.5-ounce can not - diced tomatoes
1 smoked ham hunch
1 cup of chopped onions
1 sweet pepper red, 1 pepper of Jalapeño average fresh, seeded (if desired) and finely chopped
1/4 cup of orange juice
2 cloves
1 tablespoon of cider vinegar
1 CUXTE MOULU CUMIN
1 C. Dried oregano, crushed
1/4 c.
1/4 c. Trette pepper black
Fat-freeGreek yogurt
Sliced green onions
Lime washer
How to do it
- In a small bowl mix, crush a bean box up almost smooth. In a slow stove of 4 to 6 liters, combine puree beans, whole beans and the following 13 ingredients (through the black pepper). Cover and cook 6 to 8 hours or 3 to 4 hours.
- Remove the jarret from the ham. If desired, cut the meat from the bone and return meat to the soup; Throw the bones.
- Top with yoghurt and sprinkle with green onions. Serve with lime quarters to press.
