Chipotle Black-Bean Vegetable Soup

• 3 15 ounce cans black beans, rinsed and drained
• 1 medium onion, finely chopped (about 1 cup)
• 2 small carrots, coarsely chopped (about 1/2 cup)
• 1/3 cup minced red bell pepper
• 1 chipotle chili pepper en adobo, cut into small pieces
• 4-1/2 cups low-sodium vegetable or chicken broth
• 1/4 teaspoon dried marjoram
• 1/4 teaspoon pure chili powder
• 1/4 teaspoon ground cumin
• salt to taste
• Shredded Monterey Jack or cheddar cheese, sour cream and lime wedges for garnish.

1. Combine the drained black beans, onion, carrots, celery, red bell pepper, chipotle chili pepper, broth, marjoram, chili powder and cumin in a 5-quart slow cooker; stir to combine. If using meat, submerge it in the center of the mixture.
2. Cover and cook on high for 3-1/2 hours, stirring once or twice during that time. The soup will thicken slightly as it cooks.
3. Working in batches, puree the soup with an immersion blender or in a food processor until smooth. If using meat, remove it before pureeing and return it to the soup afterward. Taste and add salt as needed.
4. To serve, ladle the soup into individual bowls; top wt=ith grated cheese and dollop of sour cream, and lime wedges on the side.

black beans, onion, carrots, red bell pepper, chili pepper, vegetable, marjoram, chili powder, ground cumin, salt, cheddar cheese

Taken from www.epicurious.com/recipes/member/views/chipotle-black-bean-vegetable-soup-50062448 (may not work)