Slow Cooker Black Bean Soup

So my slow cooker is my new toy, hence the multiple slow cooker posts this week. This soup is super easy, tasty, and healthy. I've frozen it in individual lunch size servings so I can just pop it in the microwave at work. It made five individual servings. (Got the recipe from Smitten Kitchen.)

Ingredients:
1 tbsp olive oil
2 medium size red onions, chopped
1 medium size red bell pepper, chopped
1 medium size green bell pepper, chopped
4 garlic cloves, minced
4 tsp ground cumin
1 16-oz package dried black beans
1 tbsp chopped chipotle chiles, from a can
7 cups hot water
2 tbsp lime juice
2 tsp kosher salt
1/4 tsp ground black pepper


Directions:
Heat the olive oil over medium-high and saute the onions and bell peppers until just beginning to brown, about 8 minutes. Add the garlic and cumin and saute for one minute. Scrape into the slow cooker.

Add beans, chipotle, and 7 cups water.

Cook 3-5 hours on high, checking at 3 hours to see if the beans are tender enough.

Once beans are tender, take out 2 cups and blend until smooth. Return to the slow cooker and stir.

Stir in lime juice, salt, and pepper. Adjust seasoning to taste. Serve, or if you're like me, save them for lunch.