Spicy Black Bean Soup

Ingredients

• Black beans

  Mature seeds, cooked, boiled, without salt

  1 ½ cup or 258g

• Water

  Plain, clean water

  5 cup or 1.18kg

• Onions

  Raw

  1 cup, chopped or 160g

• Salsa

  Sauce, ready-to-serve

  1 cup or 260g

• Red potatoes

  Flesh and skin, raw

  226g

• Garlic

  Raw

  2 cloves, minced or 6g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ⅛ tsp or 0.3g

• Mexican cheese

  Blend, reduced fat

  ½ cup, shredded or 57g

• Yogurt

  Greek, Low Fat, Coconut - Yoplait

  1 container or 113g

• Fresh cilantro

  Coriander leaves, raw

  6 tbsp or 6g

• Tortillas

  Ready-to-bake or -fry, corn

  12 tortilla or 288g

• Lettuce

  Romaine or cos, raw

  6 cup shredded or 282g

Directions

1. 1. Soak beans overnight in cold water. Drain the beans in the morning. Place in a slow cooker with the water, onion, salsa, potatoes, and garlic. Cover and cook on low for 8 hours, or until the beans are soft. 2. Season with the salt and if desired black pepper. Serve topped with 1 tablespoon each cheese, yogurt and cilantro. Make it a meal with 2 warmed corn tortillas and Small green salad.

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