Slow Cooker Black Bean Soup

This is my old stand-by and I usually serve it along with quesadillas or chicken nachos, homemade salsa, guacamole, and tortilla chips. Ole!!

• Ready In: 13 hrs 25 mins
• Serves: 9

Ingredients

• 2  cups dried black beans, sorted and rinsed
• 10  cups water
• 8  cups vegetable broth
• 2 (14 1/2ounce) cans  diced tomatoes and green chilies, undrained
• 1  cup  coarsely chopped carrot
• 1  cup  coarsely chopped onion
• 1⁄4 cup  chopped fresh cilantro
• 2  teaspoons  finely chopped garlic
• 1  teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄4 teaspoon cayenne

Directions

1. Add beans and water to a large soup pot; bring to a boil.
2. Lower the heat and simmer uncovered 10 minutes.
3. Take pot off of stovetop; cover and let stand 1 hour.
4. Drain beans.
5. Add beans and the remaining ingredients to a 6-quart slow cooker.
6. Cover and cook on low for 10-12 hours; adjust seasoning to taste by adding salt, pepper, cayenne, or hot sauce.
7. Serve in individual soup bowls; may garnish with a dollop of sour cream and a sprig of fresh cilantro.