Black Bean soup

1 pound dry black beans, picked through, soaked overnight and rinsed
1 tablespoon extra virgin olive oil
½ white onion, diced
2 cloves garlic, minced
4 cups vegetable broth
2 cups water
1 tablespoon cumin
½ teaspoon paprika
½ teaspoon chili powder (more if you like it spicy!)
sea salt to taste
¼ cup fresh cilantro, chopped
fresh salsa
baked corn tortillas
lime wedges

Soak beans overnight in ~10 cups of water, drain, rinse and set aside.
In a small skillet over medium heat, saute onion in olive oil until translucent.
Add garlic and saute until fragrant, remove from heat.
Add beans, sautéed onion/garlic mixture, vegetable broth, water, cumin, paprika and chili powder to crock pot.
Cook on high for 4 hours then on low for 2 hours or until beans are tender. Add fresh cilantro and sea salt to taste.
Transfer half of the soup to a food processor/blender and puree until creamy. (you can also use a hand-held immersion blender) Mix back into crock pot with the rest of the soup and stir.
Serve with fresh salsa, crispy corn chips and lime wedges. You can also top with avocado and hot sauce!


Serving Size: 4 servings

Number of Servings: 8

Recipe submitted by SparkPeople user MAGNIFICENT-A.