Slow Cooker Black Bean Soup
 
 
Author:
Serves: 8
Ingredients
  • 1½ links of chorizo (a little over ¼ lb)
  • 1 onion, diced
  • 1 large clove garlic, minced
  • 1 red pepper, diced (any color pepper will work)
  • 2 tablespoons sherry cooking wine
  • 1 teaspoon ground cumin
  • 1 bay leaf
  • 15 ounce canned black beans, undrained
  • 2 15 ounce cans chicken broth
  • 1 fresh lime, juiced
  • 2 tablespoons fresh cilantro, chopped up
  • ⅛ teaspoon salt, or to taste
  • ⅛ teaspoon pepper, or to taste
Directions
  1. Remove meat from chorizo skins (if links). Crumble meat and brown in
  2. nonstick skillet for 2 - 3 minutes.
  3. Add onion, garlic and red pepper.  Saute over medium-high heat for 5 minutes.
  4. Add meat and onion mix to slow cooker.
  5. Add sherry, cumin, bay leaf, beans (with liquid) and broth.
  6. Cover and cook on low setting for 5 hours.
  7. Using an emulsion blender , blend right in the slow cooker for a couple of sweeps.  You do not want to liquefy everything, just a little to add texture to the broth.  (If you don't have an emulsion blender, then remove about a cup of soup and blend in blender then put back into slow cooker.
  8. Add lime juice, cilantro, salt and pepper.  Simmer in slow cooker another 5 - 10 minutes. Serve hot.
Nutrition Information
Serving size: 1 cup Calories: 116 Carbohydrates: 12 Fiber: 4 Net Carbs: 8 Sugars: 2 Protein: 6 Fat: 5 Saturated Fat: 2 Weight Watchers Points Plus: 3 Weight Watchers SmartPoints: 3
Recipe by Skinny Me Recipes at http://skinnymerecipes.com/slow-cooker-black-bean-soup/