A hearty & fiber-rich soup perfect for fall... a mix of savory & a hint of sweet.
Gluten, dairy, soy, & nut free!
Makes 8 -1 cup servings.
Ingredients:
1 (15-ounce) can of lentils
1 (15-ounce) can pinto beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
1 cup frozen sweet potatoes
1 small yellow onion, diced
2 medium carrots, diced
1.5 teaspoons minced garlic (3 cloves)
2 teaspoons ground cumin
2 teaspoons chili powder
1/2 teaspoon ground cinnamon
1 teaspoon dried oregano
4 cups of water & 3 vegetable boullion cubes OR 4 cups of vegetable broth
1 bay leaf
pinch of salt
Directions:
1. Place all ingredients in a large pot OR slow cooker and mix well
2. Cover and cook on low for 4-5 hours in the slow-cooker, or heat over medium flame for 45-60 minutes in a traditional soup pot.
3. Remove bay leaf and season with additional salt as desired
Estimated Nutrition Info: 279 calories, 50g carbs, 1.5g fat, 16g protein, 14g fiber.