Slow Cooker Mexican Bean and Potato Soup
yield: 5
total time: 510 minutes
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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