115-ounce canblack beandrained and rinsed (no salt prefered)
2cupvegetable broth
1½cupfull fat coconut milk
spices
¼teaspoonground turmeric
¼teaspoonCayenne Pepper
½teaspoonGaram Masalacan be replaced with all spices
½teaspoonground cumin
½teaspoonground coriander
¼teaspoonground cinnamon
¼teaspoonground cardamom
garnish (optional)
¼cupfreshly chopped parsley
⅓cupFreshly grated sharp cheddar cheese
¼cupchopped green onions
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INSTRUCTIONS
Add spinach to the bottom of the crock pot. Then add in onions, garlic, bell pepper, green onions, and black beans.
Pour vegetable broth and full fat coconut milk. Stir lightly. Close the crock pot with a lid. Cook on LOW for 4 hours or on HIGH for 2 hours.
Blend the Soup until smooth. You can simply just use an immersion blender to blend the soup until smooth. Or transfer 2 cups of the Soup to a traditional blender and blend until smooth. (Do not blend all the soup at once if using a traditional blender)
Now simply garnish with fresh chopped parsley, freshly shredded sharp cheddar cheese, and chopped green onions. Serve immediately.
Video
Nutrition
Nutrition Facts
Black Bean and Spinach Soup in Crock Pot
Amount Per Serving
Calories 214Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 16g100%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 489mg21%
Potassium 402mg11%
Carbohydrates 13g4%
Fiber 2g8%
Sugar 5g6%
Protein 3g6%
Vitamin A 1488IU30%
Vitamin C 47mg57%
Calcium 55mg6%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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