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Slow Cooker Mexican Bean and Potato Soup

yield: 5 total time: 510 minutes
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Ingredients

  • 2 poblano peppers Roasted, peeled, seeded and diced
  • 2 jalapeños seeded & minced {leave the seeds in for more heat!}
  • 2 chipotles in adobo sauce minced
  • 1 white onion Medium, chopped
  • 4 garlic cloves minced
  • 1 tablespoon cumin
  • 1 tablespoon Mexican oregano
  • 1 cup beans Dried Mayocoba
  • 2 1/2 cups russet potatoes peeled and chopped
  • 1 bay leaf Mexican
  • 4 cups vegetable broth
  • 2 cups water
  • salt
  • pepper
  • 1/2 cup fresh parsley chopped, optional

Nutrition

  • Calories : 110 calories
  • Carbohydrate : 23 grams
  • Fat : 0.5 grams
  • Fiber : 4 grams
  • Protein : 3 grams
  • Sodium : 930 milligrams
  • Sugar : 5 grams
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