• dried black beans 1 pound dried black beans, rinsed
  • carrots 2 medium carrots, ends removed and peeled
  • celery stalks 2 celery stalks, end and leaves removed
  • chile powder 1 tablespoon chile powder
  • cumin 1 teaspoon cumin
  • garlic 3 cloves garlic, peeled
  • jalapenos 2 large jalapenos, ends removed and seeded
  • oregano ½ tablespoons dried oregano
  • salsa ½ cup medium salsa (or your favorite salsa)
  • vegetable broth 4 cups vegetable broth
  • water 2 cups water
  • yellow onion 1 medium yellow onion, peeled
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How to make it

  1. Dice prepared celery, onion, garlic, and jalapenos. Grate carrots using a cheese grater.
  2. Add black beans, carrots, celery, onion, garlic, and jalapeno to a 6 quart slow cooker, and stir to combine.
  3. Add salsa, cumin, chile powder, and oregano. Stir to distribute spices.
  4. Add broth and water to slow cooker, and stir once more.Cover and cook on LOW for 7 to 8 hours, or until beans are mushy. I'm not talking they're sort of almost there. You should be able to mash them really easily.
  5. Transfer soup to a food processor or blender in batches, and pulse until mostly smooth. I like a few bean chunks in my soup. (You could also use an immersion blender to puree everything while it's in the slow cooker, but I don't have one.)
  6. Serve warm topped with sour cream, if desired. (I like a lot of sour cream in my soup, but you can add as much or as little as you like.)