Black Bean Soup

(recipe from Emilie Eats, slightly modified)

1 # dry black beans

4 cups vegetable broth

1 onion, chopped

1 bell pepper chopped

1 cup salsa

4 cloves garlic, minced

1 T. chili powder

2 t. cumin

2 t. salt

Place beans in large bowl or pan, cover with about an inch of water over the beans, and soak overnight. The next morning, drain and rinse beans. Then place in crockpot. Add all other ingredients. Stir. Cook on high for 6 or 7 hours. I used an immersion blender to slightly blend, leaving some beans whole. Top with chips, avocado, and cilantro if desired.