Crockpot Black Bean soup
Combine the garlic, onion, celery, carrots, black beans, salsa, chili powder, cumin, oregano, cayenne, and vegetable broth in a 5-7 quart slow cooker. Stir well.
Place the lid on the slow cooker and cook on high for 6 hours.
Once the beans are very soft, use an immersion blender to blend the soup until it is thick and creamy (leave some beans whole if desired). If you do not have an immersion blender, wait until the soup cools some and then use a blender to purée the soup in batches. Make sure to never blend hot liquids as they can build pressure in the blender and explode, causing severe burns.
Taste the soup and add salt if needed. Try spooning some sour cream on top of the soup!
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