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Cuban Black Bean Soup

By: Sarah

Ingredients:

3 15-oz. cans black beans, undrained
2 14.5-oz. cans beef broth
1 14.5-oz. can diced tomatoes
1 4-oz. can chopped green chilies
5 oz. extra-lean fully cooked ham, cut into 1 inch cubes
1 cup chopped onion
1/3 cup red wine vinegar
1 tsp dried oregano leaves
1 tsp ground cumin
1 tsp dried thyme leaves
1 tsp pepper

Directions:

Combine all ingredients in stoneware stir well.  Cover cook on Low 8 to 10 hours or on High for 4 to 5 hours. 

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