Slow-Cooker Black Bean Soup - cooking recipe

Ingredients

1 lb dried black beans
4 cups fat-free low-sodium chicken broth
2 cups chopped onions
1 cup water
1 tablespoon ground cumin
2 bay leaves
1 serrano chili, finely chopped
2 tablespoons fresh lime juice
1 teaspoon kosher salt
1/4 cup chopped fresh cilantro
3 tablespoons reduced-fat sour cream
fresh cilantro stem (for garnish)

Preparation

Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain.
Combine beans, broth, and next 5 ingredients in an electric slow cooker. Cover and cook on LOW 10 hours.
Discard bay leaves. Stir in juice and salt. Ladle 1-1/2 cups soup into each of 6 bowls; sprinkle each with 2 t. chopped cilantro. Top each serving with 1-1/2 t. sour crean. Garnish with cilantro sprigs, if desired.