Black Bean Soup

Aubrey and I got a crockpot for a wedding gift, and we haven't even used it until this past week. I can't believe that we've been married for 3 1/2 years, and the crockpot has been collecting dust that whole time. Well, the dust is gone now, and I've put it to use twice in the past week. I'm not sure why I've waited so long to use it. It's so nice to come home with dinner already cooked.

My in-laws are in the process of renovating their kitchen. They don't have an oven or dishwasher right now, and their microwave is set up outside under the carport. I wanted to help out with some meals, so I had them over for supper tonight. I made this soup and some cornbread. The soup was really good and filling.

Ingredients:
1 pound dried black beans
4 cups fat-free, less sodium chicken broth
2 cups chopped onion (1 large onion)
1 cup water
1 Tablespoon ground cumin
3 bay leaves
1 serrano chile or jalapeno, finely chopped (optional)
1 Tablespoons lime juice
1 teaspoon kosher salt
1/4 cup chopped fresh cilantro
3 Tablespoons reduced-fat sour cream
Cilantro sprigs, for garnish (optional)

Directions:
Sort and wash beans; place in a large bowl. Cover with water to 2 inches above the beans; cover and let stand 8 hours. Drain.

Combine beans, broth, and next 5 ingredients (through chile) in an electric slow cooker. Cover and cook on LOW for 10 hours. Discard the bay leaves. Stir in lime juice and salt. Ladle 1 1/2 cups soup into each of 6 bowls; sprinkle each with 2 teaspoons chopped cilantro. Top each serving with 1 1/2 teaspoons sour cream. Garnish with cilantro sprigs, if desired.
Yield: 6 servings

Nutritional Info (per serving): 288 calories; 2.3g fat; 2.9mg cholesterol; 87mg calcium; 50g carbohydrate; 581mg sodium; 18.5g protein; 17.5g fiber; 4.6mg iron

Source: adapted from Cooking Light