Not-so-Spicy Black Bean Soup

2 cans black beans, undrained
1 can diced tomatoes, undrained
2 large cloves of garlic or 3 small, minced
4 cups chicken broth
1 tablespoon chili powder
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
couple dashes jalapeno pepper hot sauce
1/4 dried cilantro
kosher salt to taste

Combine all ingredients in slow cooker. High for 3 hours, Low for 6. Transfer half of the soup to blender and puree'. Pour puree' mixture back into crockpot and cook an additional 30 min. Serve with a dollop of sour cream or shredded monterey jack cheese.

Looks tasty! If you wanted to improve the flavor and calorie profile, sauteeing some onions, peppers and carrots before adding the other stuff would be a good idea. And zucchini. I always put shredded zucchini in soups--you never know it's there and it adds volume. I also love chipotles in black bean soup. Chipotles and black beans go perfectly together.

I copied your recipe. I like it because the ingredients are things I always have on hand.