Mexican Black Bean Soup (slow cooker)

It’s a cold and rainy day here in Greenwood. This hearty vegetarian soup is sure to warm you up from the inside out!

Ingredients
28-ounce can fat-free, low-sodium chicken broth
1 cup onions, chopped
2 teaspoons minced garlic
14.5-ounce can fat-free black beans
2 teaspoons chili powder
3/4 teaspoon ground cumin
14.5-ounce can diced tomatoes
14.5-ounce can Mexican tomatoes with green chilies or jalapenos
3/4 teaspoon lemon juice

Preparation Instructions
Combine all ingredients in a slow cooker. Cover. Cook on low 6 to 8 hours. Serve in a bowl topped with green onions, cilantro, shredded cheese and sour cream.