Slow Cooker Hearty Black Bean soup - WW

By sheilaolim

A little bit of chorizo adds adventure to this black bean soup. Buy the spiciest sausage you can find to add lots of flavor for the least amount of fat.

PointsPlus™ Value: 3

Ingredients

• 1/4 pound(s) chorizo
• 1 small onion(s), chopped
• 1 clove(s) garlic clove(s), minced (medium)
• 1 small sweet red pepper(s), chopped
• 1 small green pepper(s), chopped
• 2 Tbsp dry sherry
• 1 tsp Durkee Ground Cumin Seed, or other brand
• 1 leaf/leaves bay leaf
• 15 oz canned black beans, undrained
• 15 oz fat-free chicken broth
• 1 medium lime(s), squeezed
• 2 Tbsp cilantro, minced
• 1/8 tsp table salt, or to taste
• 1/8 tsp black pepper, or to taste

Preparation

Step 1

Discard chorizo skin. Crumble meat and brown in 12-inch (30 cm) nonstick skillet for 2 minutes. Add onion, garlic and peppers. Sauté over medium-high heat 5 minutes. Add to slow cooker. Add sherry, cumin, bay leaf, beans and broth. Cover and cook on low for 4 to 5 hours.


Remove lid. Scoop out 1 cup beans and press with the back of a fork to mash. Return to pot. Add lime juice, cilantro, salt and pepper. Simmer uncovered just to warm through, about 5 minutes. Yields about 1 cup per serving.