Begin by preparing your vegetables. Chop the carrots, sweet potato, green beans, onion, and cilantro. The more colorful your vegetables, the more appealing your soup will look. Set them aside.
In a large slow cooker, combine all your chopped ingredients. Add the black beans, garlic, and all the spices: crushed red pepper flakes, black pepper, chili powder, and cumin. Stir well to ensure everything is evenly mixed.
Now pour in the vegetable juice and vegetable broth. This will form the liquid base of your soup. If you prefer a thicker soup, you can adjust the amount of broth.
Season with kosher salt to taste. Remember, you can always add more later, but it’s hard to take it out once it’s in!
Cover the slow cooker and set it to cook on low for about 6 to 8 hours. You’ll know it’s ready when the vegetables are tender and the flavors have melded together beautifully.
If you’d like to add some extra nutrition, consider adding 2 cups of coarsely chopped kale during the last 5 minutes of cooking. The kale will wilt nicely and add even more nutrients to your soup.
Once done, give your soup a good stir and taste it. Adjust the seasoning if necessary before serving.
Serve your Skinny Slow Cooker Superfood Soup hot, garnished with a little extra cilantro if you desire. You can also add a tablespoon of reduced-fat cheddar cheese for creaminess, though this is optional.
Enjoy your nourishing bowl of soup with whole-grain bread or a side salad for a complete meal!
