Submitted by: Cathy
Attributed to: Cathy
Category: Soup
Description: This is a slow cooker recipe I often reach for in the Fall and Winter. It’s even better after sitting overnight allowing the flavors to develop even more. If you are not a fan of ginger, another version is to use 1 medium sweet yellow pepper and 3 cloves of garlic in lieu of the carrots, celery and ginger. Bottom line, very versatile!
Prep time: 20 minutes plus if cooking chicken
Total Time: 4 hours, 20minutes - 5 hours 20 minutes
Servings: 10 servings (2 1/2 quarts)
Difficulty rating: 3
Ingredients:
1 Medium onion
2-3 carrots, diced
1 stalk celery, diced
1” fresh ginger
2 Tablespoons olive oil
3 cups chicken broth
2 cans (15 ounces each) black beans, rinsed and drained
2 1/2 cups cubed cook chicken (or Turkey)
1 can (15 ounces) solid pack pumpkin
1 can (14 1/2 ounces) diced tomatoes, undrained (or may drain and rinse if not big tomato fan)
2 Teaspoons dried parsley flakes
2 Teaspoons chili powder
1 1/2 Teaspoons dried oregano
1 1/2 Teaspoons ground cumin
1/2 Teaspoon salt
Crusty baguette
Special tools/utensils needed: Slow cooker
Directions:
Be sure to have your protein. Can be leftover rotisserie chicken, turkey, etc. Otherwise boil chicken breasts, (2 1/2 cups) until tender and chop or I have also cut up chicken breasts and sautéed.
In large skillet, sauté onion, carrots, celery until tender, ~ 5 minutes. Add ginger for another minute.
Transfer to a 5 quart slow cooker. Stir in the remaining ingredients.
Cover and cook on low 4 - 5 hours or until heated through.