In a slow cooker or Crock-Pot, add all ingredients except cilantro, combine well, and turn on high setting for two hours. Reduce to low setting and cook for additional 5 hours, stirring occasionally, until vegetables are tender. Ladle into soup bowls and garnish each serving with 2 tablespoons chopped cilantro (optional). Serve immediately.
Calories: 174 calories, Carbohydrates: 16 g, Protein: 24 g, Fat: 2 g, Saturated Fat: 0 g, Sodium: 79 mg, Fiber: 4 g
Exchanges per serving: 1 1/2 starch, 1 1/2 very lean meat. Carbohydrate choices: 1 1/2.