This is a great recipe because it relies on pantry staples (plus onion and carrot, which you could even leave out if need be). And you can mix it up however you want. I kept it simple but you could add a can of diced tomatoes, garlic, zucchini, corn, whatever you want.
Also, you don’t need a crock pot. Just throw everything together, heat to boil and simmer for 30 min (I think?) and then go on your soup-eating way.
According to Spark Recipes nutritional calculator, 1/4 of this recipe (without garnishes) has about 257 calories with 16 grams of fiber and 14 grams of protein, and a host of nutrients including 23% of your daily iron needs. Whew!
Black Bean Chipotle Soup
Ingredients:
- one medium onion, chopped
- 2 large or 3 small carrots, chopped
- 2 cans black beans, rinsed and drained
- 2-3 canned chipotle peppers, diced
- 2-3 Tbsp adobo sauce (from the can of chipotles)
- 4 cups low-sodium vegetable broth
- pepper to taste
- garnishes: chopped cilantro, chopped onions, avocado, cheese, etc.
Directions:
- Add all ingredients into a slow cooker and mix.
- Cook on low for 8 hours.
- If desired, puree in batches some or all of the soup (using a blender, food processor,etc) until desired consistency is reached. I pureed about 3/4 if it.
- Stir and serve with the same garnishes you would with chili.
I added avocado and quinoa to my bowl.
