Slow Cooker Zesty Black Bean Soup

Slow Cooker Zesty Black Bean Soup


Ingredients:

2	cups dried black beans (1 pound), sorted and rinsed
10	cups water
8	cups vegetable broth
2	cans (14.5 ounces each) diced tomatoes with green chilies, undrained
2	medium carrots, coarsely chopped (1 cup)
2	medium onions, coarsely chopped (1 cup)
1/4	cup chopped fresh cilantro
2	teaspoons finely chopped garlic
1	teaspoon salt
1/4	teaspoon pepper
1/8	teaspoon ground red pepper (cayenne)
	Sour cream, if desired
	Chopped fresh cilantro, if desired

Directions:

1.	Heat beans and water to boiling in 4-quart Dutch oven; reduce heat. Simmer uncovered 10 minutes; remove from heat. Cover and let stand 1 hour.
2.	Drain beans. Place beans and remaining ingredients except sour cream and cilantro in 6-quart slow cooker.
3.	Cover and cook on Low heat setting 10 to 12 hours.
4.	Serve soup topped with sour cream and cilantro.