Slow Cooker Black Bean Soup with Chorizo

Ingredients:

• 450 g dry black beans (about 2 cups), sorted and rinsed
• 4 cups lightly salted chicken broth
• 2 tablespoons apple cider vinegar
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 cloves garlic, crushed
• 1 bay leaf
• 2 tsp ground cumin
• 0.5 tsp dried oregano
• 2 cooked (not cured) smoked chorizo ​​sausages (about 170g), halved lengthwise and cut into 1cm pieces.
• Hot sauce, sliced ​​red onion, diced avocado, pico de gallo and/or crumbled cotija cheese, and chopped fresh cilantro, for serving

Preparation:

1. Combine 2 cups water, beans, chicken broth, vinegar, onion, bell pepper, garlic, bay leaf, cumin, oregano, 1 1/2 teaspoons salt, and a few grinds of black pepper in a 6- to 8-quart slow cooker. Cover and cook over low heat until beans are tender, about 8 hours.
2. Remove the bay leaf. Puree about half of the soup in a blender (in several batches) until smooth. Return the pureed soup to the slow cooker. Season with salt and pepper to taste.
3. In a small nonstick skillet over medium heat, cook the chorizo, stirring occasionally, until lightly browned, about 5 minutes. Ladle the soup into bowls and top with the chorizo ​​and any toppings.