Slow Cooker Black Bean Soup

This soup is so yummy.  It’s my husband’s favorite soup and sad for him, I haven’t made it in a long time so I decided to make it for him today.  The chorizo gives this a nice little bit of spice and the lime brightens it right up.  I hope that you enjoy it as much as we do.  It’s only 3 WW PP & SP so it’s easy on your waistline.

Slow Cooker Black Bean Soup
skinnymerecipes.com
Serves: 8, Calories 116, Fat 5 g, Sat Fat 2 g, Carbs 12 g, Fiber 4 g, Net Carbs 8 g, Sugars 2 g, Protein 6 g, WW PP 3 pts, WW SP 3 pts.

Ingredients:

• 1 1/2 links of chorizo (a little over 1/4 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
• 1/8 teaspoon salt, or to taste
• 1/8 teaspoon pepper, or to taste

Directions:

Remove meat from chorizo skins (if links). Crumble meat and brown in nonstick skillet for 2 – 3 minutes.

Add onion, garlic and red pepper.  Saute over medium-high heat for 5 minutes.

Add meat and onion mix to slow cooker.

Add sherry, cumin, bay leaf, beans (with liquid) and broth.

Cover and cook on low setting for 5 hours.

Using an emulsion blender, blend right in the slow cooker for a couple of sweeps.  You do not want to liquify 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.

Add lime juice, cilantro, salt and pepper.  Simmer in slow cooker another 5 – 10 minutes. Serve hot.

Slow Cooker Black Bean Soup

 

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Author: Donna Anthony

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

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