crockpot black bean soup.

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a soup that is light enough for the summer, but hearty enough for those cold fall and winter months too.

photo from {closet cooking}.

crockpot black bean soup: serves 8.
1 1/2 C. dried black beans
4 C. chicken broth (4 C. water and 4 tsp. chicken bouillon)
1 jar  mild or medium salsa (equal to 1 pint)
1 1/2 tsp. cumin
1 T. chili powder
1 can corn, drained

optional toppings:
tortilla chips
sour cream
shredded cheese
cilantro
tomatoes
avocado
black olives
lime

1) soak beans overnight (rinse well, and pick out any beans that are broken and cover with 2" water).

2) in the morning: rinse beans and place in crockpot.  add salsa, chicken broth and spices and stir until combined.

3) cook on low for 6-8 hours.

4) take out 2 C. of soup and puree in a blender until smooth; add back to soup.

5) stir in corn and cover; allow to warm back up again for a few minutes.

serve with toppings of choice and don't forget to lick the bowl clean!