Crock Pot Black Bean Soup

• 1 pound dried black beans
• 4 cups chicken broth (or vegetable for vegetarian)
• 2 cups chopped onion
• 1 cup water
• 1 Tbsp ground cumin
• 3 bay leaves
• 1 serrano chile or jalapeno, finely chopped
• 2 Tbsp fresh lime juice
• 1 tsp kosher salt
• chopped fresh cilantro
• sour cream

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

Combine beans, broth, onion, water, cumin, bay leaves, and chile in the crock pot. Cover and cook on low 10 hours. Discard bay leaves. Stir in lime juice and salt. Ladle into bowls, top with chopped cilantro and sour cream.