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Ingredients
- 2 cups dried black beans (1 pound), sorted and rinsed
- 10 cups water
- 8 cups vegetable broth
- 2 cans (14.5 ounces each) diced tomatoes with green chilies, undrained
- 2 medium carrots, coarsely chopped (1 cup)
- 2 medium onions, coarsely chopped (1 cup)
- 1/4 cup chopped fresh cilantro
- 2 teaspoons finely chopped garlic
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon ground red pepper (cayenne)
- Sour cream, if desired
- Chopped fresh cilantro, if desired
Details
Preparation time 85mins
Cooking time 95mins
Preparation
Step 1
Heat beans and water to boiling in 4-quart Dutch oven; reduce heat. Simmer uncovered 10 minutes; remove from heat. Cover and let stand 1 hour.
Drain beans. Place beans and remaining ingredients except sour cream and cilantro in 6-quart slow cooker.
Cover and cook on Low heat setting 10 to 12 hours.
Serve soup topped with sour cream and cilantro.
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