This soup requires a slow cooker, but leftovers can be stored in the refrigerator and reheated whenever you need an easy, protein-packed lunch.
Per Serving | Calories: 293 | Fat: 7 g | Protein: 14 g | Sodium: 1,512 mg | Fiber: 12 g | Carbohydrates: 44 g | Sugar: 11 g
INGREDIENTS | SERVES 6
2 tablespoons olive oil
2 medium carrots, chopped and peeled
2 stalks celery, chopped
1 medium onion, peeled and chopped
1/4 cup tomato paste
3 cloves garlic, minced
1 1/2 teaspoons ground cumin
3 (15-ounce) cans black beans, drained and rinsed
1 cup frozen or canned corn
3 cups vegetable broth
1. Heat oil in a medium skillet over medium-high heat.
2. Add carrots, celery, and onion to the pan and cook 5 minutes, stirring occasionally.
3. Stir in tomato paste, garlic, and cumin and continue to cook 2 minutes, stirring frequently.
4. In a large slow cooker (at least 4 quarts), combine skillet mixture with beans, corn, and broth. Cook on high 4 hours.
5. Serve warm or allow to cool and refrigerate for later.