Spicy Black Bean Soup - Slow Cooker

This was spicier than I thought it would be. Rob and I love hot, hot, hot, but this was too much for Bo. You could cut down on the jalapeño and chili powder to make this more kid-friendly. INGREDIENTS: 1 pound dry black beans, soaked overnight 1 medium white onion 2 cloves garlic 1 large diced jalapeño pepper 2 Tbsp olive oil 6 cups veggie broth 1/2 teaspoon garlic powder

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon cayenne pepper

salt, black pepper, to taste

DIRECTIONS

	Drain black beans, and rinse. Saute onion, jalapeño, garlic in olive oil till soft in slow cooker base on stove top.
	Add beans and broth. Season with garlic powder, chili powder, cumin, cayenne, pepper, and salt.
	Transfer base to slow cooker. Cook on Dual for 6-8 hours. *Serve over rice, with sour cream, limes, tortilla strips, avocado.