Friday, January 6, 2017

Slow Cooker Vegetable Black Bean Soup

There are black bean soups and there are black bean soups.  This one is healthified with the superfood spinach, carrots, celery and onons that have been added to the black beans.  This is an easy hearty soup made flavorful with the various spices used that are all found in your spice rack.  A couple of cans of staples in your cupboard with nutritious vegetables and spices and you are good to go for a hearty, healthy, easy and comforting soup for this cold wintry weather.  You can easily double or triple the recipe to feed a family. This is a generous two nutritious, delicious serving recipe.

Slow Cooker Vegetable Black Bean Soup

  • 1-15 oz can black beans, drained and rinsed
  • 1-10 oz can diced tomatoes with green chilies
  • 1 cup vegetable broth
  • 1 small onion, chopped
  • 1 cup frozen chopped spinach
  • 1 cup celery, sliced
  • 1 cup baby carrots
  • 1/2 tsp garlic powder
  • 3/4 tsp cumin
  • 1/4 tsp coriander
  • 1/4 tsp chili powder
  • 1/2 tsp salt
  • 1/8 tsp black pepper
Place all the ingredients in the slow cooker.  Cook for 6 hours at low or 3 hours at high setting.  I cooked mine in an Aroma brand rice cooker/slow cooker for 2 hours at slow cooker setting.

Serve over brown rice or with corn chips.

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