Vegetarian Black Bean Soup

Name: Vegetarian Black Bean Soup
Total time: 10 min
Ingredients: 10 ounces dried black beans (1 1/2 cups), rinsed; 8 cups water; 1 medium onion, chopped (1/2 cup); 1 jalapeño pepper, seeded and chopped (see Tip); 3 cloves garlic, minced; 6 cups no-salt-added vegetable broth; 2 tablespoons ground cumin; 1 tablespoon chili powder; ½ teaspoon salt; ½ cup chopped fresh cilantro or cilantro sprigs; Lime slices or wedges; 1 (8 ounce) container Light sour cream

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Total: 10 hours, 10 minutes

Author : Diabetic Living Magazine

Instructions

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Step 1

Combine beans and water in a large pot. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.

Step 2

Transfer the beans to a 4-quart slow cooker. Stir in onion, jalapeno, garlic, broth, cumin, chili powder and salt.

Step 3

Cover and cook on Low for 9 to 10 hours or on High for 4 1/2 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.

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