Slow Cooker Cajun White Bean Soup
By: Kristi Rimkus
Published: Wednesday, January 19, 2011 - 6:50am

Ingredients




2 tablespoons coconut oil
1 large green pepper, chopped
1 large red bell (capsicum) peppers, c
1 large onion, chopped
2 cups carrots, shredded
2 cups zucchini, shredded
16 ounces white beans, soaked overnight and rinsed
4 cloves garlic, minced
1 medium jalepeno pepper, finely chopped
56 ounces low sodium chicken broth
2 tablespoons Cajun seasoning
10 tablespoons low fat Mexican Cheese, shredded
10 tablespoons light sour cream

Preparation

1 Heat coconut oil in a large saucepan over medium heat. Add peppers and onion. Cook for 10 minutes until tender. Dump into a slow cooker with the remaining ingredients, except for cheese and sour cream. Cook on high for 6 – 8 hours, dependent on how hot your slow cooker gets. Mine cooked for 8 hours. 2 Add water if needed if the broth gets too thin. You want a thick soup consistency. When beans are cooked down, mash lightly with a potato masher and stir. 3 Top with cheese and sour cream.

About


This hearty white bean soup will keep hunger away for hours.