Cuban-Style Black Bean Soup

Ingredients:

• 1 TB Extra Virgin Olive Oil
• 2 Red onions of medium size; chopped
• 1 Red bell pepper of medium size; chopped
• 4 Garlic Cloves, minced
• 4 tsp Ground Cumin
• 1, 16-ounce package dried black beans
• 1 TB Chipotle peppers, chopped ***they come from a can called Adobo Chipotle Chiles (found in the Latin food area of your supermarket)
• 7 Cups Water, hot
• 2 TB Lime Juice
• 2 TB Red Wine Vinegar
• 2 tsp Sea Salt
• 1/4 tsp Black Pepper

Cooking Instructions:

1. Over medium heat, heat the olive oil in a large non-stick skillet
2. Add onions and red bell pepper to the oil and sauté until slightly brown 
3. Add garlic and cumin-stir for about 1 minute, until it is all mixed together
4. Transfer the items from the skillet to the slow cooker. 
5. Add the beans and chipotle peppers to the mixture
6. Add 7 Cups of hot water to the slow cooker
7. Cover and cook on high until beans are tender-should take about 6 hours. 
8. Transfer 2 cups bean mixture to blender; puree until smooth. 
9. Return puree to remaining soup in slow cooker
10. Stir in lime juice, vinegar, salt, and pepper.