Yield: 6 servings

Ingredients:

  • 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)

Preparation:

  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.
  3. Cover and cook on LOW 10 hours. Discard bay leaves. Stir in juice and salt.
  4. Ladle 1 1/2 cups soup into each of 6 bowls; sprinkle each with 2 teaspoons chopped cilantro.
  5. Top each serving with 1 1/2 teaspoons sour cream. Garnish with cilantro sprigs, if desired.