Cooking Light
Time
5 Mins
Total time
18 Hours 5 Mins
Yield
6 servings (1 1/2 cups per serving) 

Cumin and fiery serrano chile infuse this simple soup as it cooks; a dollop of sour cream just before it’s served provides a refreshing foil for the spiciness. For less heat, seed the chile first or use a milder pepper, such as jalapeño. You can also omit the chile altogether, if you prefer.

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