Ingredients

The following ingredients have 4 Servings
  • 2 cloves garlic (chopped)
  • 1 medium onion (chopped)
  • 2 stalks celery (chopped)
  • 2 medium carrots (chopped)
  • 1 pound dried uncooked black beans
  • 1 cup salsa
  • 1 tablespoons chili powder
  • ½ tablespoon cumin
  • 1 teaspoon Mexican oregano
  • 4 cups vegetable broth
  • 2 cups water
  • juice of one lime ((divided))

Instruction

  • Rinse the dried beans inside a colander with cold water. Rinse well and pick out any tiny rocks or twigs that might be in with the beans. Pour the beans into a large bowl and cover with water to about 3 to 4 inches above the top of the beans. Soak 8 hours or overnight.  Or, for a quick soak, add the beans to a large pot and cover with water. Bring to a boil, over high heat for one to two minutes. Turn off the heat, cover and let soak for one hour.
  • Combine all the vegetables, spices, broth and water in a 5 to 7-quart crock-pot. Squeeze in the juice of only ½ the lime, reserving the other half for later. Stir well; cover with the lid and cook on high for 6 to 8 hours.
  • Once the beans are very soft, add the other half of the lime juice. Blend the soup* with an immersion blender or transfer to a blender in batches; puree until smooth and creamy. Taste the soup and season with salt and pepper to taste.
  • Serve warm with fresh cilantro, jalapeno or any toppings of your choice.