Packed with protein and fiber, this soup doesn't need meat to be satisfying. Soaking and cooking the beans yourself, rather than opening a can, ensures you'll have wonderful flavor and texture. (And the slow cooker does most of the work!)
Ingredients
- 10 ounces dried black beans (1 1/2 cups), rinsed
- 8 cups water
- 1 medium onion, chopped (1/2 cup)
- 1 jalapeño pepper, seeded and chopped (see tip)
- 3 cloves garlic, minced
- 6 cups no-salt-added vegetable broth
- 2 tablespoons ground cumin
- 1 tablespoon chili powder
- ½ teaspoon salt
- ½ cup chopped fresh cilantro or cilantro sprigs
- lime slices or wedges
- 1 (8 ounce) container light sour cream
Directions
- Combine beans and water in a large pot. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.
- Transfer the beans to a 4-quart slow cooker. Stir in onion, jalapeno, garlic, broth, cumin, chili powder and salt.
- Cover and cook on Low for 9 to 10 hours or on High for 4 1/2 to 5 hours. Use a potato masher to coarsely mash the beans. Top each serving with cilantro and serve with lime slices or wedges for squeezing. If desired, top each serving with sour cream.