Recipe: Veggie-packed Black Bean Soup (Slow Cooker style!)

It's been a little bit since I've posted a new recipe, mainly because we've been cooking up some old tried and true favorite meals, but last week I cooked up a new recipe that I found....you guessed it....via Pinterest (here)

Since the temps have been colder here, MG and I both wanted something that would warm us up, so I decided to make a Black Bean Soup that's packed full of veggies! And, it only takes ONE step to make!

What You Need:

-2 medium carrots (or half a bag of shredded carrots)

-2 tsp minced garlic (or 4 cloves, minced)
-1 red pepper, diced finely
-2/3 cup spinach *I didn't have any, so I left this out
-2 can black beans, drained and rinsed (we used reduced sodium)
-1 can refried beans
-1 can diced tomatoes (we used no salt added)
-1 tsp smoked paprika
-2 tsp chili powder
-salt/black pepper
*We used sour cream and shredded cheese for our toppings once this was made. Use whatever you'd like to top the soup with!

What You Do:

1. Combine all of the ingredients into your crock pot (I used my 5 quart crock), except for the toppings. Stir it up. Cook on LOW for 8-9 hours (I did 8.5).

Before

After

2. Spoon it out and enjoy with your toppings!

I thought this was a tasty, and filling soup. It's very similar to my chicken and black bean soup, but without the chicken, and with some added veggies. Overall, this is a win and I'd definitely make it again!