Slow-Cooker Black Bean Soup
Ready In: 18 hrs
Serves: 6
Ingredients
- 1 lb dried black beans
- 4 cups fat-free low-sodium chicken broth
- 2 cups chopped onions
- 1 cup water
- 1 tablespoon ground cumin
- 2 bay leaves
- 1 serrano chili, finely chopped
- 2 tablespoons fresh lime juice
- 1 teaspoon kosher salt
- 1⁄4 cup chopped fresh cilantro
- 3 tablespoons reduced-fat sour cream
- fresh cilantro stem (for garnish)
Directions
- Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain.
- Combine beans, broth, and next 5 ingredients in an electric slow cooker. Cover and cook on LOW 10 hours.
- Discard bay leaves. Stir in juice and salt. Ladle 1-1/2 cups soup into each of 6 bowls; sprinkle each with 2 t. chopped cilantro. Top each serving with 1-1/2 t. sour crean. Garnish with cilantro sprigs, if desired.
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