2cupsdried black beanssoaked overnight, rinsed and drained
4cupsorganic broth(vegetable or chicken)
¼cupfresh cilantroor parsley, chopped
Heat olive oil in a sauté pan over medium heat and sauté onions until they are translucent. Add chopped garlic and sauté one minute.
Place the onion and garlic mixture into the crock pot along with the rest of the ingredients (except tortillas) and stir to combine. Cook on low for 8-10 hours. Remove bay leaves.
Using either a hand blender or traditional blender, puree the ingredients to your desired texture (I like to get it so a few pieces of beans are still visible so the soup is thick and still has a bit of texture).
Top with your favorite salsa. Serve with warm corn tortillas for dipping.
Throw all the ingredients in the crock pot in the AM and you've got a delicious meal when you get home at night!