(Photo taken before I added the avocado)
It's the first day of fall so what does that mean? A crockpot full of thick, hearty, yummy soup! I love fall. I love when it's cool enough to wear jeans and a t-shirt. Not too hot, not too cold. This soup was so easy to make and I made a few substitutions as I changed the meat and I added more veggies. This is really good, especially if you add some diced avocado on top. This is going to make great lunches this week!
2 tablespoons olive oil
1 medium onion, chopped
1 medium sweet yellow pepper, chopped
I also added some diced carrots and sweet potatoes
3 garlic cloves, minced
2 cans (15 ounces each) black beans, rinsed and drained (I used 1 can)1 can (15 ounces) solid-pack pumpkin
1 can (14-1/2 ounces) diced tomatoes, undrained
3 cups chicken broth
2-1/2 cups cubed cooked turkey (I used some ground pork sausage and bacon)
2 teaspoons dried parsley flakes
2 teaspoons chili powder
1-1/2 teaspoons ground cumin
1-1/2 teaspoons dried oregano
1/2 teaspoon salt
Cubed California Avocado and thinly sliced green onions, optional
In a large skillet, heat oil over medium-high heat. Add onion and pepper; cook and stir until tender. Add garlic; cook 1 minute longer. Transfer to a 5-qt. slow cooker; stir in the remaining ingredients. Cook, covered, on low 4-5 hours. If desired, top with avocado and green onions. Yield: 10 servings (2-1/2 quarts).
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