- 8
4.6/5
(25 Votes)
Ingredients
- 1 3/4 cups organic vegetable broth
- 1 cup chopped onion
- 1/4 cup chopped seeded jalapeño pepper (2 peppers)
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon salt
- 2 garlic cloves, minced
- 2 (15-ounce) cans no-salt-added black beans, rinsed and drained
- 2 (14.5-ounce) cans diced tomatoes, undrained
- 1 (15-ounce) can no-salt-added pinto beans, rinsed and drained
- 1 (15-ounce) can no-salt-added kidney beans, rinsed and drained
- 1/2 cup reduced-fat sour cream
- 2 ounces shredded Monterey Jack cheese with jalapeño peppers (about 1/2 cup)
- 1/4 cup chopped fresh cilantro
Preparation
Step 1
1. Combine first 12 ingredients in a 6-quart electric slow cooker. Cover and cook on LOW for 8 hours.
2. Ladle soup into bowls; top with sour cream, cheese, and cilantro.