Description
Set up this Slow Cooker Light No Chicken Mexican Soup before you leave for work in the morning, and come home to a delicious, comforting meal, perfect for a cold winter night. Check out our other vegan dinner recipes under 300 calories
Ingredients
Scale
- 6 cups vegetable broth
- 3 rainbow carrots, peeled and sliced
- 8oz baby Bella (crimini) mushrooms, roughly chopped
- 1 1/2 cups diced butternut squash
- 1 small onion, chopped
- 2 garlic cloves, thinly sliced
- 1 - 28oz can regular or fire-roasted diced tomatoes
- 2 tsp sea salt (or to taste)
- 1 1/2 tsp cumin
- 1 teaspoon ground coriander
- 1/2 tsp turmeric
- Ground Chipotle pepper powder or canned chipotle pepper to taste (optional) See note 1
- Optional toppings:
- Lime
- Cilantro
- Avocado
- Black beans
- Hot sauce
Instructions
- Combine all the ingredients (except the toppings) in a 6 quart slow cooker. Set on low and cook for 8 hours or on high for 4 hours. Garnish with your favorite toppings
Notes
- Taste your chipotle pepper powder or canned chipotles before adding, since they can be quite spicy. Add slowly to make sure you are ok with the level of heat.
- Prep Time: 10 mins
- Cook Time: 8 hours
- Category: Soup
- Method: Stove-top
- Cuisine: Vegan/Mexican
Nutrition
- Serving Size: 2 cups
- Calories: 120
- Sugar: 13.9
- Sodium: 2261
- Fat: 1
- Saturated Fat: 0.1
- Unsaturated Fat: 0.5
- Trans Fat: 0
- Carbohydrates: 27
- Fiber: 7.3
- Protein: 4.7
- Cholesterol: 0