SLOW-COOKER ZESTY BLACK BEAN SOUP

Slow-Cooker Zesty Black Bean Soup image

Provided by By Betty Crocker Kitchens

Categories Entree

Time 13h25m

Yield 9

Number Of Ingredients 13

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

Steps:

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.
Drain beans. Place beans and remaining ingredients except sour cream and cilantro in 6-quart slow cooker.
Cover and cook on Low heat setting 10 to 12 hours.
Serve soup topped with sour cream and cilantro.

Nutrition Facts : Calories 175, Carbohydrate 40 g, Cholesterol 0 mg, Fiber 8 g, Protein 10 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 1410 mg