Slow Cooker Cuban Tomato and Black Bean Soup

There really is nothing like a bowl of homemade soup when you're craving something that makes you feel all warm and toasty. Not only is slow cooker Cuban tomato and black bean soup 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 also still 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.

Ingredients:

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

Instructions:

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