1 lb. black beans, soaked overnight and drained
2 T. vegetable oil
1 large yellow onion, finely chopped
2 cloves garlic, minced
2 T. fresh cilantro or Italian parsley, minced
2 quarts chicken broth or vegetable broth
1/4 cup crumbly fresh cheese, such as feta cheese

Combine all ingredients except the cheese in slow cooker. Cover; cook on high 2 hours, then on low 8 to 10 hours.

To assemble, sprinkle cheese evenly in eight individual bowls and pour soup over the cheese.

Serves 8