How to Make It
1. Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain.
2. Combine beans, broth, onion, water, cumin, bay leaves, and chile in a 4- to 6-quart slow cooker. Cover and cook on low 10 hours. Discard bay leaves. Stir in lime juice and salt. Ladle soup into bowls; top with sour cream and sprinkle with cilantro.
Also appeared in: Cooking Light, September, 2021,Soups & Stews