Crockpot Overnight Soak Black Bean Soup

Ingredients

• 1 lb dry black beans
• 4 C low-sodium vegetable broth
• 1 yellow onion, finely chopped
• 1 red bell pepper, finely chopped
• 2 jalapeños, seeds removed and finely chopped
• 1 C salsa or diced tomatoes
• 5 cloves garlic, minced, about 2 tsp
• 1 Tbsp chili powder
• 2 tsp ground cumin
• 1 tsp ground pepper
• .5 tsp salt
• .5 tsp ground cayenne pepper (decrease or omit for a milder soup)
• .5 tsp paprika
• Avocado and cilantro for topping, if desired

Instructions

1. In a large bowl, place beans. Fill with water about 1 inch over the beans. Let them soak overnight.
2. Drain and rinse the beans.
3. In the bowl of a slow cooker, place beans, broth, onion, pepper, jalapeños, salsa, garlic, chili powder, cumin, salt, pepper, cayenne, and paprika. Stir to combine.
4. Cook on high for 6 hours, until beans are completely cooked.
5. When the soup is done, you can either:
   1. Leave it as is, or
   2. Process or blend half the soup until smooth and return it to the pot, or
   3. Process or blend all of the soup until smooth.