This hearty soup taste less than 10 minutes to prep and is so filling!
dried black beans
large jar of salsa
stalks of celery
large or 2 small onions
salt to taste
optional garnish: cilantro
avocado and corn chips
Soak Beans overnight (optional)
In a slow cooker add all ingredients except the salt and garnishes. Add water if needed to fill to 1" below the top.
Cook on low for 8-10 hours (taste beans to make sure they have cooked and softened all the way).
Remove half of beans and veggies into a bowl, then use an immersion blender to blend the other half of the soup until smoothe. Combine all back together again and add salt to taste.
Serve warm with garnishes.