Place the beans, water, 1/2 tsp salt, and 1/4 tsp pepper in a 6-quart slow cooker. Stir to combine then place the lid on the slow cooker and cook on LOW for 8 hours.
Drain the beans in a colander over a large pot, reserving the liquid.
Return the beans to the slow cooker and stir in the tomatoes, onion, garlic, lemon juice, chili powder, cumin, and 1/2 tsp salt. Pour in some of the reserved liquid and use an immersion blender, or a stand blender in batches, to puree the soup. Continue to stir in the reserved liquid a little bit at a time until you reach a desired consistency, the soup shouldnt be too thick or too thin.
Taste the soup and season with extra salt & pepper if necessary.
Ladle soup into a bowl and garnish with your choice the toppings.
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