Slow Cooker Jalapeño White Bean Soup
Ingredients
- 3 cans great northern or cannellini beans 15 oz ea., drained & rinsed
- 1 yellow onion chopped
- 4 cloves garlic minced
- 1 green bell pepper chopped
- 1 orange bell pepper chopped
- 3 jalapenos diced (seeded if desired for flavor, but not spice)
- 1 can diced green chiles 4 oz.
- 4 cups vegetable broth
- 2 tsp cumin
- 2 tsp dried oregano
- ¼ tsp cloves
- ½ tsp crushed red pepper to taste
- 1 tsp salt
- ¼ tsp pepper
- cilantro for topping
Instructions
- Add all ingredients to slow cooker. Cook on low heat for 4-6 hours.
- Serve on its own, or on top of noodles for a spaghetti chili!
- Store in an airtight container in the fridge 4-5 days.
- Yields ~8 cups slow cooker jalapeno white bean soup.
Nutrition
Serving: 1⅓ cups | Calories: 227kcal | Carbohydrates: 43g | Protein: 14g | Fiber: 13g | Sugar: 6g