Black Bean and Butternut Squash Soup

Cook Time: 6 hours Source:

Ingredients

1 can of golden corn, drained

2 cans of black beans, rinsed and drained

1 can of diced tomatoes with chilies

1 can of fire roasted tomatoes

1.5 to 2 pounds of 1-inch cubes of butternut squash (deseeded &peeled)

Half large white onion, diced

1 quart (32 ounces) chicken or vegetable stock or broth

2 teaspoons of garlic powder

5 tablespoons taco seasoning (add more or less if you want more of this flavor)

Whole wheat, macaroni noodles (optional, if you’re watching carbs)

1/2 teaspoon salt

1/4 teaspoon pepper

Directions

Combine all ingredients into slow cooker

Cook on HIGH for 4 hours or on LOW for 6 to 7 hours, or until the butternut squash is cooked through and tender.

Optional: During the last 10-12 minutes, add half a box of uncooked whole wheat macaroni noodles. They’ll cook perfectly in the soup and stay nice and al dente.

When ready to serve, top with sour cream or, even better, hi-protein and lower fat plain Greek yogurt along with fresh cilantro.