Slow-Cooker Black Bean Soup

• 1 lb dried black beans
• 4 cups fat-free low-sodium chicken broth
• 2 cups chopped onions
• 1 cup water
• 1 tablespoon ground cumin
• 2 bay leaves
• 1 serrano chili, finely chopped
• 2 tablespoons fresh lime juice
• 1 teaspoon kosher salt
• 1/4 cup chopped fresh cilantro
• 3 tablespoons reduced-fat sour cream
• fresh cilantro stem (for garnish)

1. Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain.
2. Combine beans, broth, and next 5 ingredients in an electric slow cooker. Cover and cook on LOW 10 hours.
3. Discard bay leaves. Stir in juice and salt. Ladle 1-1/2 cups soup into each of 6 bowls; sprinkle each with 2 t. chopped cilantro. Top each serving with 1-1/2 t. sour crean. Garnish with cilantro sprigs, if desired.

black beans, chicken broth, onions, water, ground cumin, bay leaves, serrano chili, lime juice, kosher salt, fresh cilantro, sour cream, cilantro

Taken from www.food.com/recipe/slow-cooker-black-bean-soup-369668 (may not work)