Crocktober- Black Bean Soup

This recipe is brought to your by our prenatal yoga instructor Katie Peterman. It's a great vegetarian option that is full of protein and fiber- and economical!

1 c. dried black beans, rinsed

2 large carrots chopped

1 med green pepper chopped

1 15oz can diced tomatoes

1/4 c. quinoa

4 c. water

1 1/2 T. chili powder

1 t. salt

Combine all ingredients in slow cooker and cook on low for 6 hours. Test the beans for doneness after 6 hours and if they need longer, continue heating for 30 min- 1 hour. Serve hot and top with your choice of greek yogurt, salsa, chopped avocado or green onions. Yum!