Split the Pot Recipe Contest Finalist: Creamy White Bean Avocado Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
4 (15 oz) cans white kidney (cannellini) beans4 avocados, diced1 large onion, diced 2 stalks celery, diced 1 large carrot, peeled and diced 1/2 red bell pepper, diced 1 cup frozen corn8 cups low-sodium chicken or vegetable broth 1 large tomato, diced 1/3 cup fat-free Greek yogurt
Puree 1 can of beans and 2 avocados with 1 cup broth until smooth.
Add to the slow cooker with the remaining ingredients except the tomato and yogurt.
Cook on high for 4 hours.
Serve with a dollop of yogurt and diced tomatoes. Enjoy!
Serving Size: Makes 8 - 1 1/2 cup servings
Add to the slow cooker with the remaining ingredients except the tomato and yogurt.
Cook on high for 4 hours.
Serve with a dollop of yogurt and diced tomatoes. Enjoy!
Serving Size: Makes 8 - 1 1/2 cup servings
Nutritional Info Amount Per Serving
- Calories: 255.8
- Total Fat: 3.8 g
- Cholesterol: 0.0 mg
- Sodium: 792.3 mg
- Total Carbs: 43.1 g
- Dietary Fiber: 8.9 g
- Protein: 16.0 g
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