This is a tasty recipe, although for some reason my beans are not as soft as I'd have expected. My husband even ate it despite him proclaiming earlier he would not eat black bean soup. That proves if you make food and leave that as the only option in the fridge, people will at least try the food. This is the first of many black bean soup recipes I want to try, so hopefully you'll see more in the future with comparisons.
Slow Cooker Zesty Black Bean Soup
2 cups dried black beans, sorted and rinsed
10 cups water
8 cups vegetable broth
28 oz. stewed tomatoes, undrained
2 medium carrots, coarsely chopped (1 cup)
2 medium onions, coarsely chopped (1 cup)
2 Tbsp. dried cilantro
2 tsp. minced garlic
1/4 tsp. pepper
In 4-quart Dutch oven, heat beans and water to boiling, and then reduce heat. Simmer uncovered 10 minutes. Cover, and let stand 1 hour.
Drain beans, and place in slow cooker. Combine with remaining ingredients. Cover, and cook on low 10 to 12 hours.
Serve soup garnished with cilantro, sour cream and shredded cheese if desired. Makes 9 servings.