2 cans black beans, rinsed & drained
1 onion, chopped
1 red bell pepper, chopped
4 cups vegetable or chicken broth
4 garlic cloves
2 teaspoons cumin 1 teaspoon salt
1⁄2 teaspoon pepper
sour cream, diced red pepper and avocado slices for garnish
Place the beans, onion, bell pepper, broth, garlic and cumin into the slow cooker. Season with salt and pepper. Set to cook on low for 6-8 hours. Puree the soup until smooth. Top with sour cream and diced red pepper. Serve with quesadillas.
