Crock-Pot Black Bean Soup

A hearty and flavorful black bean soup cooked to perfection in a Crock-Pot, featuring a blend of spices and colorful vegetables. Serve with zesty lime and creamy sour cream for a delightful experience.

Ingredients:

• 1 lb dried black beans, rinsed and soaked overnight
• 1 onion, chopped
• 2 bell peppers, diced
• 3 cloves garlic, minced
• 1 can 14 oz diced tomatoes
• 1 cup corn kernels
• 1 jalapeno, seeded and chopped
• 1 tbsp cumin
• 1 tbsp chili powder
• 1 tsp smoked paprika
• 6 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish
• Lime wedges, for serving
• Sour cream, for serving

Instructions:

Black beans that have been soaked should be put in the Crock-Pot along with diced tomatoes, corn, jalapeo, cumin, chili powder, and smoked paprika

Season with salt and pepper and then pour the vegetable broth over the food

Cover, stir everything together well, and cook on low for 8 hours, or until the beans are soft

If you need to, adjust the seasonings and pour the soup into bowls before serving

Serve with lime wedges and a dollop of sour cream and chopped cilantro on top