Skinny Slow Cooker - Black Bean & Veggie Soup

1/2 cup fresh cilantro, chopped
2 cloves garlic, minced
1 small sweet onion, diced
3 carrots, sliced into 1/4 inch pieces
1 medium sweet potato, cut into 1/2 inch cubes
1 (14.5 ounce) can fire roasted tomatoes (regular diced is optional)
1 (4 ounce) can green chili peppers, diced
2 (15 ounce cans) black beans, drained
1 tsp. chili powder
1 tsp. cumin
1/2 tsp. crushed red pepper flakes, more or less to taste
1/4 tsp. freshly ground black pepper
Kosher or sea salt to taste
2 1/2 cups vegetable broth, low-sodium

1. Add all ingredients to the slow cooker, stir.
2. Cover and cook on Low 6-8 hours or until carrots are tender. 
3. Serve with a dollop of fat-free sour cream and reduced-fat cheddar cheese.

Contributor: Nora MacFarlane

Source: Skinny Ms. - Your Recipe for Health and Fitness