Black Bean Soup

I made some fantastic black bean soup a while back and thought I'd share the tasty recipe.  I adapted this recipe to suit our family's needs (mainly I left out the chiles, because spicy food makes my two year old cry). 

Black Bean Soup:

1 tablespoon olive oil
2 red onions, chopped
1 red bell pepper, chopped
1 bell pepper, chopped
4 garlic cloves, minced
3 teaspoons ground cumin
1 16-ounce package dried black beans
1 tablespoon chopped canned chipotle chiles (optional, leave them out if you don't want spicy)
7 cups hot water
2 tablespoons fresh lime juice
2 teaspoons  salt
1/4 teaspoon ground black pepper

Heat olive oil in large nonstick skillet over medium-high heat. Add onions and both bell peppers and sauté for about 8 minutes. Add garlic and cumin; stir 1 minute. Transfer mixture to 6-quart slow cooker. Add beans and chipotles, then 7 cups hot water. Cover and cook on high until beans are very tender, about 6 hours. Transfer 2 cups bean mixture to blender; puree until smooth. Return puree to remaining soup in slow cooker. Stir in lime juice, salt, and pepper.  Top with a dollop of sour cream and serve with tortilla chips.  Enjoy!