Black Bean Soup

Ingredients

• 3  bay leaves 
• 1 pound black beans dried
• 0.3 cup cilantro leaves fresh chopped
• 1 tablespoon ground cumin 
• 1 teaspoon kosher salt 
• 2 tablespoons juice of lime fresh
• 3 tablespoons cup heavy whipping cream sour reduced-fat
• 2 cups onion chopped
• 1  serrano chile finely chopped
• 4 cups vegetable broth organic
• 1 cup water 

Equipment

• bowl
• ladle
• slow cooker

Directions

1. Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours.
2. Drain.
3. Combine beans, broth, and next 5 ingredients (through chile) in an electric slow cooker. Cover and cook on LOW 10 hours. Discard bay leaves. Stir in juice and salt. Ladle 1 1/2 cups soup into each of 6 bowls; sprinkle each with 2 teaspoons chopped cilantro. Top each serving with 1 1/2 teaspoons sour cream.
4. Garnish with cilantro sprigs, if desired.