Slow Cooker Black Bean Stoup

It's 22 degrees here in sunny Jacksonville, Florida and that's perfect stick to your ribs soup weather. I had a bag of dried black beans and I love black bean soup so I decided to search the web (mostly food.com and a google search) for a recipe. I didn't find any that I liked so I opened my cupboards and refrigerator and played mad scientist. It came out pretty good. Feel free to try it and let me know what you think.

Slow Cooker Black Bean Stoup

1 16oz bag dried black beans
6 cups chicken stock
1 medium yellow onion (diced)
3 cloves garlic (sliced thin)
1 15oz can tomato sauce
1 carrot (shredded)
1 jalapeno (de-veined and de-seeded, diced)
3 tbsp chili powder
1 tbsp cumin
2 tbsp paprika
2 tbsp Kosher salt
pepper

2 bags Boil in Bag rice
tortilla chips (for garnish)
sour cream (for garnish)

Rinse and sort black beans. Place beans in slow cooker with three cups of chicken stock. Cook on high for two hours.
Add rest of chicken stock, vegetables, spices and tomato sauce. Stir soup mixture. Continue to cook on high for four to five hours. Puree soup in batches in blender or directly in the slow cooker with an immersion blender.

Serve over rice and garnish with tortilla chips and sour cream.

Serves approximately four.