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Slow Cooker Cuban Tomato and Black Bean Soup Recipe

Low in calories, but high in flavor? Yes, this flavorful black bean soup really hits the spot.
Slow Cooker Cuban Tomato and Black Bean Soup RecipeJason Donnelly

There really is nothing like a bowl of homemade soup when you’re craving something that makes you feel all warm and toasty. We have a feeling our recipe for a classic Cuban tomato and black bean soup is one you will turn to again and again. Not only is this dish flavor-packed (thanks to the combination of the jalapeño, red, and green peppers, ham hock, onions, and all the other yummy fixings that go into a Cuban black bean soup recipe), but we make sure to keep things as light as possible. Between the reduced-sodium black beans, no-salt-added diced tomatoes, unsalted chicken broth, and the addition of Greek yogurt for a healthy garnish, you’ll enjoy your 260 calories worth of a delicious soup that tastes just as good as the real thing.

Plus, the heart and soul of this dish, the beans, add protein, fiber, potassium, and zinc to make for a filling and delicious meal that won’t leave you hungry in an hour like less hearty soups can. This soup can stand on its own as a full meal—no hunger pangs here!

Now, get ready to heat things up with this Cuban black bean soup recipe!

Nutrition: 261 calories, 7 g fat (2 g saturated), 679 mg sodium, 7 g sugar, 16 g protein, 8 g fiber

Makes 6 servings

Ingredients

2 15-ounce cans reduced-sodium black beans, rinsed and drained
1 32-ounce carton unsalted chicken broth
1 14.5-ounce can 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
2 cloves
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
Lime wedge

How to Make It

  1. In a small mixing bowl, mash one can of beans until nearly smooth. In a 4- to 6-quart slow cooker, combine the mashed beans, whole beans, and the next 13 ingredients (through black pepper). Cover and cook on low 6 to 8 hours or on high 3 to 4 hours.
  2. Remove ham hock. If desired, cut meat from bone and return meat to soup; discard bone.
  3. Top with yogurt and sprinkle with green onions. Serve with lime wedges for squeezing.

RELATED: The easy way to make healthier comfort foods.

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