Slow-Cooker Cuban Black Bean Soup

• 1/4 cup KRAFT Italian Vinaigrette Dressing made with Extra Virgin Olive Oil
• 1 each green and red pepper, finely chopped Target 1 pkg For $2.99 thru 02/06
• 1 white onion, finely chopped
• 1 can (14.5 oz.) petite diced tomatoes, drained
• 8 cloves garlic, minced
• 1 tsp. ground cumin
• 1 tsp. dried oregano leaves
• 1 lb. dried black beans, soaked
• 1-1/2 qt. (6 cups) fat-free reduced-sodium chicken broth
• 1 pkg. (7-1/2 oz.) OSCAR MAYER CARVING BOARD Slow Cooked Ham, chopped
• 2 bay leaves

1. Heat dressing in large skillet on medium heat.
2. Add peppers and onions; cook 5 to 6 min.
3. or until vegetables are crisp-tender, stirring frequently.
4. Stir in tomatoes, garlic, cumin and oregano; cook 5 min., stirring occasionally.
5. Add to slow cooker.
6. Stir in beans, broth, ham and bay leaves; cover with lid.
7. Cook on LOW 10 hours (or on HIGH 5 hours).
8. Remove and discard bay leaves.
9. Blend half the soup in blender until smooth.
10. Return to remaining soup in slow cooker; stir.

italian vinaigrette, red pepper, white onion, tomatoes, garlic, ground cumin, oregano, black beans, chicken broth, ham, bay leaves

Taken from www.kraftrecipes.com/recipes/slow-cooker-cuban-black-bean-soup-162267.aspx (may not work)