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Rating: 3.5 stars
13 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 1

A little of this spicy soup goes a long way, so it's best when served as an appetizer soup. If you want to decrease the heat, seed the jalapeños.

Recipe by Oxmoor House September 2012

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Credit: Oxmoor House

Recipe Summary

Yield:
8 servings (serving size: about 1 cup soup, 1 tablespoon cilantro, and 1 lime wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and next 3 ingredients (through jalapeño); sauté 4 minutes. Add garlic; sauté 1 minute. Stir in tomato paste and 1 cup broth. Transfer vegetable mixture to a 5-quart electric slow cooker.

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  • Stir in remaining 3 cups broth, thyme, and next 6 ingredients (through black beans). Cover and cook on LOW for 8 hours.

  • Stir in coconut milk. Ladle soup into bowls; top with cilantro. Serve with lime wedges.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Source

Cooking Light Slow Cooker Tonight

Nutrition Facts

143 calories; fat 5g; saturated fat 3g; mono fat 1.4g; poly fat 0.3g; protein 5.5g; carbohydrates 20.5g; fiber 5.6g; iron 2.3mg; sodium 333mg; calcium 59mg.
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