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Prep Time: 25 Minutes Cook Time: 240 Minutes |
Ready In: 265 Minutes Servings: 8 |
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I originally made this slightly spicy soup for my husband, who enjoys black beans. But I ended up loving it, too! Even more compliments came from our neighbors who stopped by and stayed for supper.Laura Meurer, Green Bay, Wisconsin Ingredients:
3 cans (15 ounces each) black beans, rinsed and drained |
2 cans (14-1/2 ounces each) beef broth |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1-1/2 cups cubed fully cooked ham |
1 can (4 ounces) chopped green chilies |
1/4 cup red wine vinegar |
1 large onion, chopped |
3 garlic cloves, minced |
1 teaspoon dried oregano |
1 teaspoon dried thyme |
1 teaspoon pepper |
Directions:
1. In a 3-qt. slow cooker, combine all ingredients. Cover and cook on high for 4-5 hours or until onion is tender. Yield: 8 servings (about 2 quarts).
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