Updated: May 17
This is an easy-to-prepare vegetarian soup that is a great idea for weeknight meals. The beans are a great source of protein and fiber. All the vegetables are loaded with antioxidants and provide many additional health benefits!
Springtime Spicy Bean Soup
Makes 6 Servings
1 (16 oz) can of chickpeas
1 (16 oz) can black beans
32 oz reduced-sodium vegetable broth
3 cloves garlic, diced
1 onion chopped
2 tsp cumin
2 tsp chili powder
2 med zucchinis, chopped
2 cups fresh spinach, chopped
1-pint tomatoes, cut in half
2 limes juiced
Drain and rinse chickpeas and black beans. Add beans, vegetable broth, garlic, onion, cumin, and chili powder to the crock pot.
Cook for 4 hours on high or 6 hours on low.
During the last half hour, add zucchini and spinach.
At the end of cooking time, stir lime juice into the soup.
When portioned in bowls for serving, stop with a few of the cherry tomatoes.
Feel free to experiment with additional toppings: a little parmesan cheese, chopped cilantro, or even half an avocado. Enjoy!
1 serving (344 g): 175 kcal, 9 g protein, 30 g carbs, 9.5 g fiber