This soup has a mild chile flavor. If you want more heat, increase the amount of chili powder and don’t seed the jalapeños.
Yield: 8 servings (serving size: 1 cup soup, 1 tablespoon sour cream, 1 tablespoon cheese, and 1 1/2 teaspoons cilantro)
Ingredients
- 1 3/4 cups organic vegetable broth
- 1 cup chopped onion $
- 1/4 cup chopped seeded jalapeño pepper (2 peppers)
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon salt
- 2 garlic cloves, minced
- 2 (15-ounce) cans no-salt-added black beans, rinsed and drained
- 2 (14.5-ounce) cans diced tomatoes, undrained $
- 1 (15-ounce) can no-salt-added pinto beans, rinsed and drained
- 1 (15-ounce) can no-salt-added kidney beans, rinsed and drained
- 1/2 cup reduced-fat sour cream
- 2 ounces shredded Monterey Jack cheese with jalapeño peppers (about 1/2 cup)
- 1/4 cup chopped fresh cilantro
Preparation
- 1. Combine first 12 ingredients in a 6-quart electric slow cooker. Cover and cook on LOW for 8 hours.
- 2. Ladle soup into bowls; top with sour cream, cheese, and cilantro.
Amount per serving
- Calories: 197
- Calories from fat: 0.0%
- Fat: 3.8g
- Saturated fat: 2.3g
- Monounsaturated fat: 1.1g
- Polyunsaturated fat: 0.2g
- Protein: 11.2g
- Carbohydrate: 28.9g
- Fiber: 8.9g
- Cholesterol: 8mg
- Iron: 2.8mg
- Sodium: 591mg
- Calcium: 129mg
