Healthy Crockpot Mexican Bean Soup

• 1 cup dried black beans
• 1 cup dried pinto beans
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 carrots, peeled and sliced
• 2 stalks celery, chopped
• 1 jalapeno, seeded and finely chopped
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• Salt to taste
• Black pepper to taste
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• Avocado slices for garnish (optional)
• Sour cream for garnish (optional)
• Shredded cheese for garnish (optional)

1. Rinse the black beans and pinto beans thoroughly in cold water to remove any dirt or impurities.
2. Soak the black beans and pinto beans in a large bowl of water overnight, or for at least 8 hours.
3. After soaking, drain and rinse the beans again.
4. Place the beans in the crockpot.
5. Add the diced onion, minced garlic, diced red and green bell peppers, sliced carrots, chopped celery, and finely chopped jalapeno to the crockpot.
6. Pour in the can of diced tomatoes, along with the juice.
7. Add the vegetable broth to the crockpot.
8. Season the mixture with ground cumin, chili powder, dried oregano, smoked paprika, salt, and black pepper.
9. Stir all the ingredients until they are well combined.
10. Set the crockpot to low and cook for 6-8 hours, or until the beans are tender.
11. Once the beans are cooked, use an immersion blender to slightly puree the soup for a thicker consistency, if desired. Be careful not to puree too much; the soup should still have some texture.
12. Stir in the fresh chopped cilantro and lime juice.
13. Adjust the seasoning with additional salt and pepper if necessary.
14. Serve the soup hot, garnished with avocado slices, a dollop of sour cream, and shredded cheese if using.