Ingredients
2 cups sliced carrots
1 large sweet potato, cut into 1/2" cubes
1 cup fresh or frozen green beans
1/2 cup fresh cilantro, chopped
1 small onion, diced
1 clove garlic, minced
2 (15 ounce) cans black beans, drained and rinsed
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon black pepper
1 teaspoon chili powder
1 teaspoon cumin
Kosher or sea salt to taste
2 cups vegetable juice (I used R.W. Knudsen, Organic Very Veggie Juice, no sugar added)
2 cups vegetable broth, low-sodium
Directions
Combine all ingredients in the slow cooker, cover and cook on low 6-8 hours, or until veggies are tender. Add a tablespoon of reduced fat cheddar cheese, if desired.
NOTE: If you prefer a less subtle onion and garlic taste, saute onion in 1 tablespoon olive oil until tender, about 5 minutes. Add garlic and saute 1 additional minute. Add to slow cooker along with other ingredients.
To make this even more of a Superfood Soup, add 2 cups coarsely chopped kale the last 5 minutes of cooking, or until wilted.
Yields: 8 | Serving Size: 1 cup |
Calories: 157 | Total Fat: 1 g | Saturated Fat: 0 g | Trans Fat: 0 g | Cholesterol: 0 | Carbohydrates: 32 g | Sodium:174 mg | Dietary Fiber: 8 g | Sugars: 6 g | Protein: 7 g |
SmartPoints: 5