Slow Cooker Zesty Black Bean Soup

By doroalry

from Betty Crocker online

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

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.