ham and black bean soup

the following recipe is from the Pillsbury Annual Recipe 2011 cookbook

3 cans (15 oz.) black beans, rinsed and drained
2 cans (14 1/2 oz. each) beef broth
1 can (14 1/2 oz.) diced tomatoes, undrained
1 1/2 cups cubed fully cooked ham
1 can (4 oz.) chopped green chilies
1/4 cup red wine vinegar
1 large onion, chopped
3 garlic cloves. minced
1 tsp dried oregano
1 tsp dried thyme
1 tsp pepper

In a 3-qt slow cooker, combine all of he ingredients. Cover and cook on high for 4-5 hours or until onion is tender

This message was edited Feb 28, 2011 11:59 AM