How to Make Vegetarian Black Bean Soup

Ingredients

• 10 oz dry black beans (1-½ cups), rinsed and drained
• 8 cups water
• 1 medium onion, chopped (½ cup)
• 1 fresh jalapeño chile pepper, seeded and chopped
• 3 cloves garlic, minced
• 6 cups no-salt-added vegetable broth
• 2 Tbsp ground cumin
• 1 Tbsp chili powder
• ½ tsp salt
• ½ cup chopped fresh cilantro or cilantro sprigs
• Lime slices or wedges
• Light sour cream (optional)

1. In a large pot combine beans and the 8 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.
2. In a 4-quart slow cooker combine drained beans, onion, jalapeño, garlic, broth, cumin, chili powder, and salt.
3. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-½ to 5 hours. Use a potato masher to coarsely mash the beans. Top each serving with cilantro and serve with lime slices or wedges for squeezing. If desired, top each serving with sour cream.