Spicy Black Bean Soup (makes 6 servings)
(prep time - 10min + overnight soaking, cook time - 8 hours unattended in slow cooker)
1 1/2 Cups dried black beans, covered with cold water and soaked overnight
5 Cups of water
1 Cup chopped yellow onion
1 Cup mild, medium, or hot salsa
1/2 Pound red potatoes, chopped
2 Cloves garlic, minced
1/2 Teaspoon sea salt
Dash of black pepper (optional)
6 Tablespoons shredded Mexican four cheese blend
6 Tablespoons plain low fat yogurt
6 Tablespoons finely chopped cilantro
Directions
1. Drain the beans in the morning. Place in a slow cooker with water, onion, slasa, potatoes, and garlic. Cover and cook on low for 8 hours, or until beans are soft.
2. Season with the salt and, if desired, black pepper. Serve topped with 1 tablespoon each of cheese, yogurt, and cilantro. Soup can eaten with flour or corn tortillas.
Source: 400 calorie Fix by Liz Vaccariello, Mindy Herman, Editors of Prevention. Pg. 234
