Prep Time:
Yield:
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Cuisine:Description
A gluten-free, smokey, southwestern black bean soup topped with tangy Greek yogurt.
Scale
Ingredients
- 16 oz. dry black beans
- 4 cupsvegetable broth
- 3 cupswater
- 1 1/2 cupdiced red onion
- 1红椒丁
- 1large chipotle pepper in adobe sauce, minced
- 3 teaspoonscumin
- 1 teaspoonsmoked paprika
- 1 teaspoongarlic powder
- 1garlic clove, minced
- juice ofonelime
- salt to taste
- 1/2 cup烤红辣椒,切成小方块
- 1avocado, diced
- 1/3 cupdiced green onions
- 5 ozplain greek yogurt
Instructions
- Add dry black beans, vegetable broth, water, diced red onion, red bell peppers, chipotle pepper, cumin, smoked paprika, garlic powder, garlic clove, lime juice, and salt to the Crock-Pot. Stir and cover.
- Cook for 6 hours on HIGH.
- Serve. Top with diced avocado, green onions, roasted red peppers, and plain Greek yogurt.
Nutrition
- Serving Size:1 1/2 cups
- Calories:175
- Sugar:7 g
- Sodium:518 mg
- Fat:2 g
- Carbohydrates:45 g
- Fiber:25 g
- Protein:17 g
- Cholesterol:1 mg
Keywords:black bean soup, gluten-free soup, easy soups
