Crockpot Black Bean Soup

1/4 lb. chorizo
1 onion, chopped
1 clove garlic, minced
1 red pepper, chopped
1 green pepper, chopped
2 Tbsp dry sherry
1 tsp ground cumin
1 bay leaf
15 oz. can black beans, undrained
15 oz. can fat free chicken broth
juice of 1 lime
2 Tbsp minced cilantro (or substitute parsley, if desired)
1/4 tsp ea. salt and pepper

Discard chorizo skin. Crumble meat and brown in a non-stick skillet
for 2 minutes. Add onion, garlic, and peppers. Saute over medium
high heat 5 minutes. Add to slow cooker. Add sherry, cumin, bay
leaf, beans and broth. Cover and cook on low 4 to 5 hours. Remove
lid. Scoop out 1 cup beans and mash. Return to pot. Add lime juice,
cilantro, salt and pepper. Simmer uncovered to warm through, about 5
minutes.

Yields 8 (1-cup) servings; 2 points per serving.

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