Black Bean Soup in the Slow Cooker

Beans are an inexpensive way to add protein and fiber to your diet. In addition, they are low fat and filling. This bean soup cooks all day in the slow cooker to let the flavors develop. Pair it with homemade bread from the bread machine and a salad, and you've got a meal!

Ingredients:

• 2 cups of black beans
• 8 cups low sodium chicken broth
• 1 yellow onion, chopped
• ½ cup grated carrots
• 2 stalks of celery, chopped
• ¼ cup cilantro, chopped
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 4 cups red leaf lettuce
• ½ cup of cilantro
• 1 chopped tomato
• Croutons
• Salad dressing of your choice
• Flour and yeast for the bread machine

Preparation the night before:
Soak the beans overnight in water.

Preparation in the morning:
Rinse the beans.
Add all the bean soup ingredients to the crockpot.
Cook on low for 8-10 hours.
Place the ingredients for the bread in the bread machine.
Set the machine to delay bake to be ready at dinnertime.

Preparation in the afternoon:
With a potato masher, slightly mash the beans in the soup.
Toss the salad ingredients together.
Take the bread out of the machine. Allow it to cool slightly before slicing.

Enjoy!

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