SLOW COOKER BLACK BEAN SOUP

I love black bean soup like I love chili. It’s great on its own, but it’s also fun to get creative with toppings and turn it into a bowl full of fun (okay, maybe I get too excited about food). This awesomely flavorful and easy slow cooker black bean soup practically makes itself, which is perfect for hot summer days like this when you don’t want a pot of soup boiling away on the stove making your whole kitchen extra steamy.

What else is awesome about this soup? Wellll…. It’s vegan, super filling, low cal, high fiber, high protein, full of veggies, and costs next to nothing. Need I say more?

And about those awesome fun toppings? I ate mine with a dollop of sour cream, but you could do crispy tortilla strips, green onions, cilantro, pepitas, cheddar or pepper jack cheese, or even a scoop of cooked rice. Actually, just about anything that goes good in a taco would probably go awesome on top of this soup. Go wild!

INGREDIENTS

• 2 cloves garlic $0.16
• 1 medium onion $0.41
• 2 stalks celery $0.33
• 2 medium carrots $0.28
• 1 lb dry uncooked black beans $1.75
• 1 cup salsa $0.85
• 1 Tbsp chili powder* $0.30
• 1/2 Tbsp cumin $0.15
• 1 tsp oregano $0.05
• 4 cups vegetable broth $0.53
• 2 cups water $0.00

INSTRUCTIONS

1. Mince the garlic, dice the onion and celery, and grate the carrots on a large holed cheese grater. Rinse the black beans in a colander under cool running water and pick out any stones or debris.
2. Combine the garlic, onion, celery, carrots, black beans, salsa, chili powder, cumin, oregano, vegetable broth, and water in a 5-7 quart slow cooker. Stir well.
3. ........................................

for full recipes please see : www.budgetbytes.com

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