Hearty Slow Cooker Black Bean Soup

This is another perennial favorite, hearty and with an awesome flavor, but fairly low points. I always add more cilantro than it calls for, yum. Great for all the rain we've been having.

• 1/4 pound chorizo
• 1 small onion(s), chopped
• 1 medium garlic clove(s), minced
• 1 small sweet red pepper(s), chopped
• 1 small green pepper(s), chopped
• 2 Tbsp dry sherry
• 1 tsp ground cumin
• 1 leaf bay leaf
• 15 oz canned black beans, undrained (x2)
• 15 oz fat-free chicken broth
• 1 medium lime(s), squeezed
• 2 Tbsp cilantro, minced
• 1/8 tsp table salt, or to taste
• 1/8 tsp black pepper, or to taste
  

Discard chorizo skin. Crumble meat and brown in 12-inch (30 cm) nonstick skillet for 2 minutes. Add onion, garlic and peppers. Sauté over medium-high heat 5 minutes. Add to slow cooker. Add sherry, cumin, bay leaf, beans and broth. Cover and cook on low for 4 to 5 hours.

Remove lid. Scoop out 1 cup beans and press with the back of a fork to mash. Return to pot. Add lime juice, cilantro, salt and pepper. Simmer uncovered just to warm through, about 5 minutes. Yields about 1.5 cup per serving.

4 Servings, 4 points each
6 points if you add fat free sour cream and low fat shredded cheese