CROCKPOT BLACK BEAN SOUP

Name: CROCKPOT BLACK BEAN SOUP
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 2 servings
Ingredients: 1 cup cooked black beans (Canned is OK, but homemade is much better); 1 large carrot, diced; 1/2 large onion, minced; 1 cup celery, diced; 1 tablepoon EVO; 1 clove garlic, minced; 1/2 green pepper, diced; 2 cups chicken broth; 2 ounces whole wheat pasta; 1/8 teapoon freshly grated nutmeg; 2 fresh eggs; 1/4 cup cilantro; 1/4 cup garlic chives

kashtala

Prep 20 mins20m

Cook 2 hrs2h

Serves 2

Frugal, protein rich, low-fat soup

ᔥ Originally from Blogger

Ingredients

1 cup cooked black beans (Canned is OK, but homemade is much better)
1 large carrot, diced
½ large onion, minced
1 cup celery, diced
1 tablepoon EVO
1 clove garlic, minced
½ green pepper, diced
2 cups chicken broth
2 ounces whole wheat pasta
⅛ teapoon freshly grated nutmeg
2 fresh eggs
¼ cup cilantro
¼ cup garlic chives

Instructions

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1
This an absolute no-brainer. You simply add cooked black beans, diced carrot, minced onion, diced celery. minced garlic, diced celery, extra virgin olive oil, nutmeg, and chicken broth to the crockpot and cook it for two hours. If you prefer your veggies crisp, start with the beans, oil and broth, cook for half an hour. Add the veggies and pasta. Cook for half an hour. Pop in two eggs and continue to cook for half an hour.
2
Add chopped chives and cilantro prior to serving.
3
Freshly ground black pepper and sriracha add a spicy kick to this soup.
4
One cup of cooked brown rice is an acceptable alternative to whole wheat pasta.
5
I recommend cooking a pound of black beans and freezing two cup portions for salads, soup, chili, low-fat refried beans. Tinned beans are OK, but homemade tastes better.

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