Slow Cooker Hearty Black Bean Soup

This is a long-time favorite of mine. Now that it's cold again, this tastes fabulous, and it makes awesome leftovers.

• 1/4 lb chorizo
• 1 small onion, chopped
• 1 medium clove garlic, minced
• 1 small red pepper, chopped
• 1 small green pepper, chopped
• 2 TB dry sherry
• 1 tsp cumin
• 1 leaf bay leaf
• 2x 15 oz cans black beans, undrained
• 15 oz fat free chicken broth
• 1 medium lime, squeezed
• 2 TB cilantro, minced
• 1/8 tsp salt
• 1/8 tsp pepper

Squeeze chorizo out of skin. Crumble meat into a skillet over medium heat. Brown for a few minutes, then add onion, garlic and peppers. Saute over medium heat until tender.

Add to slow cooker, along with sherry, cumin, bay leaf, beans and broth. Cover and cook on low for 4-5 hours.

Remove lid on cooker, scoop out 1 cup of beans and mash with the back of a fork. Return to pot, and stir into soup. Add lime juice, cilantro, salt and pepper. Simmer uncovered to warm through, then serve.

Optional: Add 1 TB sour cream and reduced fat shredded cheddar for 2 extra points per serving.

Yield: 4 servings, 2 cups each, 4 points, or 6 points with sour cream and cheese