Pumpkin Black Bean Soup

1 1/2 lbs. soaked black beans
1 can diced tomatoes
4 carrots, diced
1/4 cup butter
1 onion, chopped
4 cloves garlic, minced
1 1/2 tsp. salt
1 1/2 tsp. cumin
1/2 tsp. pepper
2 bay leaves
pinch of red pepper flakes
5 cups beef broth
1 can pumpkin puree
3 Tbs. apple cider vinegar

Add to crock-pot and cook on LOW for 6-8 hours. Then remove 2 cups of beans, puree in a blender, & add back to soup. Serve with a dallop of sour cream.

*Adapted from this recipe.