Vegetarian Black Bean Soup

Vegetarian Black Bean Soup with Cornbread

Total time:  20-24 hours.

1 pound of dried black beans
1 large white onion, finely chopped
1 medium tomato, finely chopped
1 cup of cilantro, finely chopped
1 lemon, juiced
1 – 4 serrano peppers, finely chopped (more = hotter)
Salt and pepper to taste
Cheese, sour cream, green onions, corn chips

Soak the beans for 12 hours to plump them up. Wash and rinse.

Put the beans, onion, tomato, lemon and peppers (cilantro optional) into the crock-pot. Fill crockpot with water until it covers everything. Cook on high for 8-10 hours or until desired tenderness/mushiness.

Garnish with leftover cilantro, cheese, sour cream or yogurt, green onions and corn chips. Serves 6-8.

We normally serve it with cornbread.