Slow Cooker Black Bean Soup - cooking recipe

Ingredients

2 cups dried black beans, sorted and rinsed
10 cups water
8 cups vegetable broth
2 (14 1/2 ounce) cans diced tomatoes and green chilies, undrained
1 cup coarsely chopped carrot
1 cup coarsely chopped onion
1/4 cup chopped fresh cilantro
2 teaspoons finely chopped garlic
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne

Preparation

Add beans and water to a large soup pot; bring to a boil.
Lower the heat and simmer uncovered 10 minutes.
Take pot off of stovetop; cover and let stand 1 hour.
Drain beans.
Add beans and the remaining ingredients to a 6-quart slow cooker.
Cover and cook on low for 10-12 hours; adjust seasoning to taste by adding salt, pepper, cayenne, or hot sauce.
Serve in individual soup bowls; may garnish with a dollop of sour cream and a sprig of fresh cilantro.