black bean soup

1 16 ounce package of dried black beans
1 large onion
4 large carrots
1 celery stalk
1 bell pepper
2-3 jalapeno peppers
3 garlic cloves
1 tablespoon salt
1 tablespoon Ancho chili powder
3 teaspoons ground cumin
2 bay leaves
1 (32oz) container vegetable stock
2 cups water

For serving:
Chopped cilantro
Chopped onions
Chopped tomatoes

The night before you are making the soup, fill a large bowl with water and empty the package of beans into the water. Then let the beans sit overnight in the refrigerator.

To prepare the soup, chop the onion, carrots, celery, bell pepper and jalapeno. Peel and mince the garlic cloves.

Place all the veggies in the slow cooker. Measure and add all the spices.

Drain and rinse the black beans and add to the slow cooker.

Add the vegetable stock and then add up to 2 cups of water if needed.

Cook for six hours on high, or 10 hours on low.

Before serving, remove the bay leaves. You may choose to blend some of the beans with a food processor and then add it back into the soup to create a thicker soup.