Crockpot Lima Beans

1 pound dried baby lima beans, rinsed, soaked and cooked per package instructions
2 TBSP olive oil
1 onion, diced
1 bell pepper, seeded and diced
1-2 jalapeno peppers, seeded and diced
salt and pepper
2 cloves garlic, minced
2 TBSP all-purpose flour
1 (14 oz) can chicken vegetable broth
1 (14 oz) can crushed tomatoes
2 TBSP tomato paste
2 TBSP cumin
2 tsp chili powder
2 tsp paprika
1/2 tsp onion powder
1/4 tsp cayenne pepper
2-3 TBSP brown sugar
2-3 TBSP maple syrup

Place cooked lima beans in crockpot.

In large skillet heat olive oil over medium heat. Add onion, bell pepper and jalapeno pepper. Season with salt and pepper and saute until onions become translucent, 5-7 minutes. Add minced garlic and saute for another minute or two. Sprinkle flour over vegetables and cook for two minutes, stirring frequently, then add broth. Bring to a boil then reduce heat and stir until mixture is smooth. Add mixture to beans in crockpot. Stir in the remaining ingredients. Cover crockpot and simmer on low for 4-5 hours. Add additional salt and pepper if needed.

Serve with sour cream and chive garnish or with shredded Monterey jack or pepper jack cheese.

Source

Low Calorie Spicy Tomato Soup With Tortilla Strips

Ingredients:

• 4 cups chopped fresh tomatoes
• 1 1/4 cups vegetable broth
• 1 medium red onion, chopped fine
• 2 cloves garlic, minced
• 1 jalapeno pepper, seeded and minced
• 6 corn tortillas, cut into strips (use kitchen shears for extra ease)
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Directions: Combine first five ingredients in the crock of your slow cooker and cook on low 7-8 hours or high 3-4 hours. Spray tortillas with non-stick spray and broil 3-4 minutes until crisp. Serve soup in bowls with tortilla strips on top. Serves 6.

Optional toppings (use as many as you choose): light sour cream, shredded reduced-fat Monterey Jack or hot pepper cheese, chopped black olives, avocado slices, shredded chicken.

Serve your spicy tomato soup as a starter for a Tex-Mex fiesta, or on its own with salad and corn on the cob.

Source