Crock pot to the rescue again. This soup is filling, delicious and easy as pie.(Somehow, the words easy as soup don’t roll off the tongue in the same way, although the taste certainly does.)
Add 1-tablespoon olive oil to a 5-qt slow cooker and turn it to the highest setting. Stir in 1 chopped medium yellow onion. Cook 5 minutes. Add 1 medium green bell pepper that has been cut into 1″ pieces, 7 minced garlic cloves, 1 pound dried black beans that have been rinsed and drained, 5 cups water, 3 cups low-sodium vegetable broth, 2 (4-ounce) cans chopped green chilies, 1-tablespoon ground cumin, 1-teaspoon dried thyme leaves, 1-teaspoon salt, 1/2-teaspoon black pepper and 2 dried bay leaves. Cover and cook on high at least 8 hours.
Remove bay leaves. Before serving, blend with a hand mixer or hand-held submersible blender until the mixture is thick, with beans, onion and peppers visible.
Ladle into soup bowls and top each serving with 1-tablespoon sour cream (very important to the final taste) and 1 teaspoon each red bell pepper and white onion that have been finely chopped. Sprinkle with finely chopped cilantro. Serves 8–270 calories per.
As is usual with most soups, even better the second day–if it lasts!