Slow Cooker Cajun White Bean Soup

Photo: Kristi Rimkus

Ingredients

2 tablespoons coconut oil

1 large green pepper, chopped

1 large red bell (capsicum) peppers, c

1 large onion, chopped

2 cups carrots, shredded

2 cups zucchini, shredded

16 ounces white beans, soaked overnight and rinsed

4 cloves garlic, minced

1 medium jalepeno pepper, finely chopped

56 ounces low sodium chicken broth

2 tablespoons Cajun seasoning

10 tablespoons low fat Mexican Cheese, shredded

10 tablespoons light sour cream

Preparation

Heat coconut oil in a large saucepan over medium heat. Add peppers and onion. Cook for 10 minutes until tender. Dump into a slow cooker with the remaining ingredients, except for cheese and sour cream. Cook on high for 6 – 8 hours, dependent on how hot your slow cooker gets. Mine cooked for 8 hours.

Add water if needed if the broth gets too thin. You want a thick soup consistency. When beans are cooked down, mash lightly with a potato masher and stir.

Top with cheese and sour cream.