After all of the cleaning, cooking & laundry I did yesterday, by the time dinner came around I didn't feel like doing a darned thing. All I wanted was a quick, healthy meal that didn't require much clean-up. Thankfully, while I was chopping and prepping those breakfast & lunches, I gave some thought to the evening meal. It's all about planning ahead, remember?
I recently purchased a package of Field Roast Chorizo-style sausages. I've never cooked with this flavor before so I was rather clueless but intrigued. A quick search of Google and my pantry/fridge helped me create this hearty, spicy soup. A hunk of homemade cornbread to sop up every last bit of juice was the only side dish needed. Soo yummy! The best part? I have several portions in the RV refrigerator right now, ready for a quickie lunch or dinner!
Slow Cooked Spicy Mexican Bean Soup
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1 small onion -- chopped
1 clove garlic -- minced
1 small red bell pepper -- chopped
1 tsp ground cumin
1 bay leaf
15 oz canned black beans -- undrained
1 medium lime -- squeezed
2 Tbsp cilantro -- minced (optional)
1/8 tsp table salt -- or to taste
1/8 tsp black pepper -- or to taste
15 oz canned white corn, drained
14 oz canned kidney beans, rinsed and drained
15 oz vegetable broth
1 Tbsp red wine or sherry
1 Field Roast Vegan Sausage, Chorizo or any flavor you like
14 oz Ro-Tel Diced Tomatoes & Green Chilies, or plain diced tomatoes
Crumble vegan sausage and brown in 12-inch nonstick skillet for 2 minutes.
Add onion, garlic and peppers. Sauté over medium-high heat 5 minutes.
Add to slow cooker. Add wine, cumin, bay leaf, corn, tomatoes, beans and broth. Cover and cook on low for 4 to 5 hours.
Remove lid. If you want a thicker soup, scoop out 1 cup beans and press with the back of a fork to mash. Return to pot. Add lime juice, cilantro, salt and pepper. Simmer uncovered just to warm through, about 5 minutes. Garnish with non-dairy sour cream and scallions, if desired
Makes about 8 1-cup servings, 4 Weight Watchers PointsPlus per serving, if you're counting.
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