Cuban Black Bean Soup

3 (15 oz) cans Black Beans, undrained
2 (14 ½ oz) cans Beef Broth
1 (14 ½ oz) can Diced Tomatoes
1 (14 oz) can Chopped Green Chilies
5 oz. extra-lean fully cooked Ham, cut into 1 in. cubes
1 C Onion, chopped
3 cloves Garlic, minced
1/3 C Red Wine Vinegar
1 tsp. dried Oregano Leaves
1 tsp. Ground Cumin
1 tsp. Dried Thyme Leaves
1 tsp. Pepper

In a slow cooker combine all ingredients, stir well. Cover and cook on low for 8-10 hours or on high 4-5 hours.

Acidic foods, such as tomatoes and sugar, inhibit the bean softening process, so dried beans must be completely softened before combining with these types of foods.