Slow Cooker Black Bean Soup

By á-470

from Parade magazine

Ingredients

• 1 Tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, chopped
• 2 cups dried black beans, soaked overnight, rinsed and drained
• 1 (32 oz) box low-sodium chicken broth (or vegetable stock)
• 1/4 cup cilantro, chopped
• 2 bay leaves
• 2 tsp kosher salt
• 1 cup water
• Accompaniments: yogurt, sour cream, or crème fraiche

Preparation

Step 1

1. Heat oil in a sauté pan over medium heat and sauté onions for 4 minutes.

2. Add chopped garlic and sauté an additional minute.

3. Place the onion garlic mixture into the crock pot along with the rest of the ingredients and stir to combine.

4. Cook on low for 8-10 hours.

5. Using either a hand blender or traditional blender, puree the ingredients to your desired texture (I like to get it so a few pieces of beans are still visible so the soup is thick and still has a bit of texture).

6. Top with a dollop of yogurt, sour cream or crème fraiche.

7. Serve.
KITCHEN COUNTER:
Serves 6