Slow Cooker Cajun White Bean Soup

• 2 tablespoons coconut oil
• 1 green pepper large, chopped
• 1 peppers large red bell, capsicum
• 1 onion large, chopped
• 2 cups carrots shredded
• 2 cups zucchini shredded
• 16 ounces white beans soaked overnight and rinsed
• 4 cloves garlic minced
• 1 jalepeno pepper medium, finely chopped
• 56 ounces low sodium chicken broth
• 2 tablespoons cajun seasoning
• 10 tablespoons Mexican cheese low fat, shredded
• 10 tablespoons light sour cream

1. Heat coconut oil in a large saucepan over medium heat. Add peppers and onion. Cook for 10 minutes until tender. Dump into a slow cooker with the remaining ingredients, except for cheese and sour cream. Cook on high for 6 - 8 hours, dependent on how hot your slow cooker gets. Mine cooked for 8 hours.
2. Add water if needed if the broth gets too thin. You want a thick soup consistency. When beans are cooked down, mash lightly with a potato masher and stir.
3. Top with cheese and sour cream.

coconut oil, green pepper, peppers, onion, carrots, zucchini, white beans, garlic, jalepeno pepper, chicken broth, cajun seasoning, light sour cream

Taken from www.yummly.com/recipe/Slow-Cooker-Cajun-White-Bean-Soup-1673927 (may not work)