Happy December to you all :)
I have another FABULOUS crock-pot soup recipe to share with you! Coming to you again from The Everything Healthy Slow Cooker Cookbook (my new favorite!). This recipe is full of protein, and surprisingly savory/flavorful! Give it a tray :)
Black Bean Soup --- serve with corn bread on the side!
Ingredients (serves 8)
3 slices turkey bacon
1 tsp canola oil
1 medium onion, diced
1 habanero pepper, seeded and minced
3 cloves of garlic, minced
1 stalk celery, diced
1 carrot, diced (I passed on the celery and doubled the carrots, yum!)
30 ounces canned black beans, drained and rinsed
3 cups of chicken stock
(Ingredients for cornbread or a cornbread mix from the grocery store)
1. Cook the turkey bacon in a nonstick skillet until crisp. Drain on paper towel-lined plates. Crumble the bacon into small pieces.
2. Heat the oil in a nonstick skillet. Add the onions, habanero, garlic, celery, and carrot. Saute until the onions are soft, about 2-4 minutes.
3. Put the beans, onion mixture, and bacon crumbles into a 4-quart slow cooker. Add the broth and stir. Cook on low for 8-10 hours or on high for 4 hours.
* This soup is wonderful served with cornbread! I totally recommend it :)
Per Serving: 120 calories, 3.5g fat, 730mg sodium, 24g carbohydrates, 7g fiber, 8g protein
Cheers to good and healthy eats!