Packed with protein and fiber, this soup doesn’t need meat to be satisfying.
(And the slow cooker does most of the work!)
Bring to a boil; reduce heat.
Simmer, uncovered, for 10 minutes.
Cover and let stand for 1 hour.
Drain and rinse beans.
Transfer the beans to a 4-quart slow cooker.
Stir in onion, jalapeno, garlic, broth, cumin, chili powder and salt.
Cover and cook on Low for 9 to 10 hours or on High for 4 1/2 to 5 hours.
Use a potato masher to coarsely mash the beans.
Top each serving with cilantro and serve with lime slices or wedges for squeezing.
If desired, top each serving with sour cream.
When working with chile peppers, wear plastic or rubber gloves.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
