Slow Cooker Black Bean & Veggie Soup

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This yummy soup is packed with flavor and the rich taste of the southwest. Flavorful and filling, it can be served with a side of whole grain bread, and topped with fresh herbs or avocado.

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Southwestern Black Bean & Veggie Soup

Southwestern Black Bean & Veggie Soup

Servings: 6 | Serving Size: 1 1/2 cups | Calories: 245 | Total Fat: 2 g | Saturated Fat: 0 g | Trans Fat: 0 |Cholesterol: 1 mg | Sodium: 349 mg | Carbohydrates: 46 g | Dietary Fiber: 14 g | Sugars: 6 g | Protein: 12.5 g | SmartPoints (Freestyle): 3

Ingredients

  • 1/2 cup fresh cilantro, chopped
  • 2 cloves garlic, minced
  • 1 small sweet onion, diced
  • 3 carrots, sliced into 1/4" pieces
  • 1 medium sweet potato, cut into 1/2" cubes
  • 1 (14.5 ounce) can fire roasted tomatoes (regular diced is optional)
  • 1 (4 ounce) can green chili peppers, diced
  • 2 (15 ounce cans) black beans, drained
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon crushed red pepper flakes, more or less to taste
  • 1/4 teaspoon freshly ground black pepper
  • Kosher or sea salt to taste
  • 2 1/2 cups vegetable broth, low-sodium

Instructions

  1. Add all ingredients to the slow cooker, stir. Cover and cook on low 6-8 hours or until carrots are tender. If desired, top with a dollop of fat-free sour cream and reduced-fat cheddar cheese.
https://skinnyms.com/skinny-slow-cooker-black-bean-veggie-soup/

One Comment on "Slow Cooker Black Bean & Veggie Soup"

  1. Kristina  January 6, 2015

    This is the best soup I have ever made! Super easy and soooo tasty.

    Reply

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