My all-time favorite soup is black bean. It’s low in fat and packed with protein and fiber. It is sure to fill you up!
- 1 finely chopped onion
- 2 tsp garlic powder
- 2 cans chicken broth
- 2 cans of low sodium black beans (DO NOT DRAIN)
- 2 tsp cumin
- 1 Tbsp olive oil
- 2 finely diced celery stalks
- Juice from 1/2 of a lemon
- 1 Tbsp corn starch (Easy mix tip: thin corn starch with 1/4 cup of HOT water. Stir with hot water before adding to mixture)
Put all ingredients into a slow cooker. Cook on high for 2 hours. Use a potato masher to mash up the beans to your desired consistency/texture. I like my beans mashed but not pureed. Cook on high for 2 more hours.
Garnish with green onions, sour cream, salsa or guacamole…or just eat it plain!
I always pair mine with a generous slice of French bread.
This will serve 4 to 6, but it freezes really well.