Slow Cooker Zesty Black Bean Soup

 

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

• 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.
• 2 Drain beans. Place beans and remaining ingredients except sour cream and cilantro in 6-quart slow cooker.
• 3 Cover and cook on Low heat setting 10 to 12 hours.
• 4 Serve soup topped with sour cream and cilantro.