I had been planning to make this soup for days. The day before I did all my dicing and mincing so that while we were out and about the following day we could have a hot and nutritious soup cooking away in the slow cooker. Every few hours my husband would say, “It smells so good.” I love hearing that from him.
Serve this with a slice my Gluten Free Sandwich Bread and you have a filling nutritious meal. This makes enough to have some for lunch the next day and freeze some for a future meal. That is what I plan on doing.
Since I did all the prep work the day before all I had to do was put all the ingredients into the slow cooker, set it, and let it do its work.
- 3 cans Black Beans, low sodium
- 1 large onion, diced
- 1 1/2 c carrots, diced
- 1/2 c celery, diced
- 3 garlic cloves, minced
- 2 bay leaves
- 1 can tomatoes, low sodium, diced
- 2 c corn, frozen
- 15 oz butternut squash, cubed, frozen
- Smokey Southwestern Seasoning
- plain coconut yogurt, garnish
- cilantro, garnish
Into a slow cooker (crock pot) add all the ingredients, except the yogurt and cilantro. You will be using those to garnish each bowl of soup. Make sure you generously season with the smokey southwestern seasoning.
Set slow cooker to low and let it go all day. Stir occasionally, and taste for seasoning. I added more seasoning when I did a taste test.
Serve with a dollop of non-dairy yogurt and some fresh cilantro.