Vegetarian Black Bean Soup

Notes/Suggestions:  Makes 10 servings. Mashing the beans helps give this soup a richer, thicker consistency. For a casual-yet-festive soup supper, serve with tortilla chips and an array of accompaniments, such as salsa, melted cheese dip, and guacamole.

Ingredients:
  • 2.5 - 3 cups dried black beans
  • 3 cups vegetable broth
  • 1 large onion, diced
  • 3 medium carrots, diced
  • 3 stalks of celery diced
  • 1 bell pepper, diced
  • 6 cloves garlic, minced (1 tablespoon)
  • 1 tablespoon finely chopped canned chipotle peppers in adobo sauce
  • 2 to 3 teaspoons ground cumin
  • 1 teaspoon salt
  • 1⁄4 teaspoon black pepper
  • 1/2 cup Sherry (optional)
  • 1⁄4 cup snipped fresh cilantro
  • 2 tablespoons lime juice
  • 1⁄2 cup dairy sour cream or plain yogurt
  • 1 medium tomato, chopped
  • 1⁄4 cup sliced green onion, about 2 scallions
Directions:
  1. Sort and rinse the beans then put them in a bowl or pot and cover with water and let soak overnight or for at least 8 hours. Drain and rinse well.
  2. In a 5- or 6-quart slow cooker stir together black beans, and next 11 ingredients ending with the sherry (if using).
  3. Cover and cook on low-heat setting for 8 to 10 hours or high-heat setting for 4 to 5 hours.
  4. Stir in cilantro and lime juice.
  5. Using a potato masher, slightly mash the beans and veg to thicken the soup.
  6. Serve soup topped with sour cream, tomato, and green onion. Serve with corn tortillas or chips.