Mexican Bean Soup ( Slow cooker option)

Ingredients

• 1 tablespoon oil or so, optional
• 1 large yellow onion diced
• 3 bell peppers medium, one green, diced
• 4 cloves garlic chopped
• 2 carrots diced,, a cup or so
• 1/2 pound chopped mushrooms approx 227 grams
• 1/4 cup red wine
• 1 can black beans no salt, rinsed and drained, 540 ml
• 1 can chick peas no salt, rinsed and drained, 540 ml
• 1 can pinto beans I couldn’t find “no salt added”,rinsed and drained, 540 ml
• 1 tablespoon masa flour
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 2 1/2 tablespoons nutritional yeast
• 1 teaspoon dried oregano
• 1 teaspoon granulated garlic
• 1 teaspoon ground coriander
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1 tablespoon tomato paste
• 3 tablespoons bouillon “Better than, Vegetarian No Beef Soup Base“
• 8 cups water
• lime wedges highly recommend !!
• chopped cilantro highly recommend!!
• hot sauce highly recommend!!, I like ‘Valentina’s” or “Franks Red Hot“
• tortilla chips for dipping- yum!
• avocado sliced
• salsa fresh, or store bought, my favourite store bought salsa is ” Old El Paso Restaurante”

Nutrition

• Calories : 290 calories
• Carbohydrate : 47 grams
• Fat : 6 grams
• Fiber : 12 grams
• Protein : 14 grams
• SaturatedFat : 0.5 grams
• Sodium : 800 milligrams
• Sugar : 5 grams