Crock Pot Black Bean (and Pumpkin) Soup

Crock Pot Black Bean (and Pumpkin) Soup

We have had some super fun weekends out of town…but that means we haven’t had time to do a big grocery shopping trip.  We have plenty of food in the house, but I’m having to get a little creative.  So when Monday rolled around, I wanted to put something in the crockpot (long weekend= not wanting to cook).  Well, we were out of frozen chicken breasts…so I needed another idea. We have talked about doing meatless Mondays, so I decided to start that!  I threw this stuff together, and it was DELISH.  Tyler said we could eat it every Monday! ha!

And trust me on the pumpkin.  If you have a picky eater, don’t tell them.  I let Tyler get halfway through his bowl and asked him if he could tell what made the soup thick and creamy…and he had no idea.  It was the pumpkin! Trust me on this one.  Just the right amount of spice, creaminess, lots of fiber and protein, and really filling!

Crock Pot Black Bean and Pumpkin Soup
-2 cans low sodium black beans, drained and rinsed
-1 can fire roasted tomatoes (with liquid)
– 1 can rotel (with liquid)
-3 cups chicken broth (I use low sodium)
-1 can pumpkin puree (NOT pumpkin pie filling….just plain pumpkin)
-1 tablespoon chili powder
-1 tsp each garlic powder, cumin
-1/2 tsp chipotle powder

Cook on low for 4-6 hours (let’s be honest and say mine went more like 6-8) and then blend partially.  I have a stick blender, but you could scoop a few cups into the blender and blend until smooth.  You want a smooth base with chunks.

Top with cheese or sour cream and enjoy!


Comments

  1. Crock pots are beyond the best thing known to man. LOL We are having dinner from ours tonight. Pork chops to be exact and not sure what else to go with it. Heck you can make home made mac and cheese in it or even chicken and dumplings. or my fave roast and taters and carrots

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