Black Bean Soup

This recipe is adapted from Smitten Kitchen.  I rarely use the crock-pot because I really don't like what it does to meat and there aren't too many vegetarian recipes for it.  This is an excellent exception and has become a staple recipe in our house.  I reduced the water from the original recipe because I like it to be a little thicker, which is also why I use the hand-blender.  I don't fuss with her toasted cumin seed crema as sour cream is just fine (read easier) and on a whim I added the fried onions (probably leftover from Thanksgiving) as a topping.

1 Tbsp. Olive Oil
2 Med Red Onions, chopped
3 Med. Bell Peppers, any color, chopped (I like to use the tri-color peppers from TJ's)
4 cl Garlic, minced
4 tsp. Cumin 16 oz
Dried Black Beans
1 tsp. Pureed Chipotle in Adobo (can reduce to taste)
6 C. Chicken or Vegetable Broth
2 Tbsp. Lime Juice
2 tsp. Kosher Salt
1/4 tsp. Black Pepper
Sour Cream
Fried Onion Strings (French's or other)

Puree a can of chipotle peppers in adobo sauce and reserve 1 tsp. for soup (remaining puree can be kept in fridge for a very long time).

Heat olive oil in large skillet over medium-high heat. Add onions and bell peppers and sauté until beginning to brown, about eight minutes. Add garlic and cumin; stir one minute. Stir in broth to deglaze pan. Transfer mixture to 6-quart slow cooker. Add beans and chipotle puree. Cover and cook on high until beans are very tender, about 3 hours.

Use a hand-blender to puree soup to a chunky texture or transfer two cups bean mixture to blender; puree until smooth then return to remaining soup in slow cooker. Stir in lime juice, salt, and pepper. Adjust seasonings to taste.

Ladle soup into bowls. Spoon dollop of sour cream and onion strings over each bowl and serve.