Black Bean Soup

• 60 ounces Black beans, undrained, divided
• 14.5 ounce Chicken Broth
• .5 Vidalia Onion
• 4 cloves Garlic
• 1.5 tablespoons Cumin, Grounded
• 2 tablespoons Olive Oil
• 16 ounces Salsa (Your Favorite)
• .5 cup Sour Cream
• 1 dash Garlic, Powder
• 2 tablespoons Cilantro

1. Cook chopped onions in oil and cumin. Once the onions start becoming translucent, add garlic.
2. Puree 15 ounces of beans (approximately one can of beans) with 7.25 ounces of chicken stock.
3. Put onions, oil, cumin, garlic, and bean puree into a slow cooker. Mix well.
4. Puree 30 ounces of beans (approximately two cans of beans) and remaining chicken stock. Place into crock pot with salsa.
5. Add 15 ounces of unpureed beans (approximately one can of beans) and cilantro.
6. Crockpot: Low heat for at least three hours; high heat for at least one hour.

black beans, chicken broth, vidalia onion, garlic, cumin, olive oil, salsa, sour cream, garlic, cilantro

Taken from www.epicurious.com/recipes/member/views/black-bean-soup-581cac80175d3c9c6c87edff (may not work)