Recipe: Black Bean Soup with Chipolte Chiles

1 T 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 t ground cumin
1 16-oz package dried black beans
1 T chopped canned chipolte chiles (diced green works, too)
7 cups hot water
2 T fresh lime juice
2 t coarse kosher salt
1/4 t ground black pepper
Top with:

1 cup plain nonfat yogurt
1/2 chip chopped seeded plum tomato
1/4 cup chopped fresh cilantro

Heat olive oil in large skillet over medium heat. Add onions and peppers and sauté until beginning to brown, about 8 minutes. Add garlic and cumin, stir 1 minute. Transfer mixture to crock pot/slow cooker. Add beans and chipoltes, then 7 cups of water. Cover and cook on high until beans are tender, about 6 hours. Transfer 2 cups bean mixture to blender; puree until smooth. Return puree to remaining soup and stir in lime juice, salt, and pepper. Ladle soup into bowls. Top soup with yogurt, tomatoes, and cilantro.