Legumes, a January Foods of the Month, make the best base for soups. This time of year, when the temperates are chilly, is the best time to bring out your slow cookers and enjoy a bowl of hearty soup. Whether it’s for a Sunday football party or an easy weekday meal, these are our favorite slow cooker soup recipes.
Chicken and White Bean Soup – Place 2 uncooked chicken breasts at the bottom of your slow cooker. Add 6 cups low-sodium chicken broth, 2 15 oz. cans of Great Northern beans, 2 cups store bought salsa verde, and 2 tsp. cumin. Cook on low for 6-8 hours or high for 3-4 hours. Remove chicken, shred, and return to slow cooker. Serve with low-fat sour cream and avocado.
“Hardy” Beef Chili – Dice one onion and one green pepper, then cook in olive oil over medium heat in a large pot. Add 4 chopped garlic cloves. Next, add 1 lb. of ground beef, crumbled. Mix the meat and veggies together until cooked through, about 10 minutes. Add 1 6 oz. can of tomato paste, 1 15 oz. can of kidney beans, 1 15 oz. can of canellini beans, and 1 28 oz. can of diced tomatoes, with the juices. Add 2 cups vegetable broth and red pepper flakes, cumin, salt and pepper, to taste. Let simmer for one hour, stirring occansionally. Serve with your favorite toppings like low fat cheese, avocado, cilantro and green onions.
Black Bean Chicken Soup – Place 2 uncooked chicken breasts at the bottom of your slow cooker. Add 3 cups low-sodium chicken broth, 1 15 oz. cans of black beans,1 15 oz. cans of corn, 2 cups store bought mild tomato salsa, and 1 package low-sodium taco seasoning. Cook on low for 6-8 hours or high for 3-4 hours. Remove chicken, shred, and return to slow cooker. Serve with low-fat sour cream, low-fat cheddar cheese and whole wheat tortilla chips.
