Black Bean Soup

• 1 pound dried black beans
• 4 cups organic vegetable broth
• 2 cups chopped onion
• 1 cup water
• 1 tablespoon ground cumin
• 3 bay leaves
• 1 serrano chile, finely chopped
• 2 tablespoons fresh lime juice
• 1 teaspoon kosher salt
• 1/4 cup chopped fresh cilantro
• 3 tablespoons reduced-fat sour cream
• Cilantro sprigs (optional)

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 (through chile) in an electric slow cooker. Cover and cook on LOW 10 hours. Discard bay leaves. Stir in juice and salt. Ladle 1 1/2 cups soup into each of 6 bowls; sprinkle each with 2 teaspoons chopped cilantro. Top each serving with 1 1/2 teaspoons sour cream. Garnish with cilantro sprigs, if desired.
3. This recipe has been retested for
4. , 2012

black beans, vegetable broth, onion, water, ground cumin, bay leaves, serrano chile, lime juice, kosher salt, fresh cilantro, sour cream, cilantro

Taken from www.myrecipes.com/recipe/black-bean-soup-1 (may not work)