Slow Cooker Black Bean Soup

Can you tell, I love my crock pot? I love that the kids and I can run out after nap time to the park and come home to a delicious meal. This one is very easy, with all the prep work done in the morning. Just don't forget to soak those beans overnight, otherwise, well, you know what the outcome will be.... The given amounts are just suggestions, use more or less given your taste.

What you need

2 cans chicken broth (14 1/2 oz each)
2 cans beef broth (14 1/2 oz each)
1 pound black beans, soaked overnight
1 cup chopped carrots
1/2 cup red onion
1 cup chopped celery
4 cloves garlic, crushed
1 tsp. cumin
1 bay leaf
1/2 tsp dried basil
1/2 tsp dried thyme

Put all those ingredients in the crock pot and turn it on: low for 10-11 hours, or high for 5-6 hours.

When it's done, pull out the bay leaf and discard. Puree 4 cups of solids in a blender or food processor, then pour back into the soup.

Add: 2 Tbsp lime juice
1 tsp. salt

Additional, optional toppings, to stir in:

• dried chorizo sausage
• chopped tomato
• avocado
• cheese
• sour cream
• cilantro leaves, chopped

Great to freeze if you have any left over!