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Ingredients
Soup
2 Garlic cloves, minced
1 Medium onion, diced
2 Celery stalks, chopped
2 Medium carrots, grated using large hole grater
1 Pound uncooked black beans
1 Cup salsa
1 Tablespoon chili powder
1/2 Tablespoon cumin
1 Teaspoon oregano
2 (14 1/2 oz) Cans chicken broth
2 Cups water
Toppings
Green onion, minced
Sour cream
Crushed tortilla chips
Instructions
Rinse the black beans in a colander under cool running water and pick out any stones or debris.
Combine all ingredients in a 5 to7 quart crockpot and stir well.
Place the lid on the crockpot and cook on HIGH for 6 to 8 hours (you want the beans to get VERY soft). Once the beans are very soft, use an immersion blender to blend the soup until it is thick and creamy leaving some beans whole. Taste the soup and add salt if needed.
Top with desired toppings.