Creamy Black Bean Soup

3 small yellow onions, chopped
1 green bell pepper, deseeded and chopped
6 large cloves garlic, chopped or put through press
1 jalapeno, seeded and finely chopped
1 fresh tomato, chopped
1 can fire roasted chopped tomatoes
2-3 cups cooked black beans
2 T extra virgin olive oil
2 c veggie stock
2 t salt (more to taste if necessary)
1/4 t ground black pepper
1 t chili powder
1 t chipotle powder
1/2 t cumin
dash of cinnamon
2 T heavy cream (OR Greek Yogurt)

1. Warm olive oil in a large dutch oven or soup pot over medium-high heat and add onion. Season onions as they cook with dash chili powder, chipotle powder, cumin and salt, stir well and cook 2 minutes before adding garlic. When onions are translucent then add both peppers, cook an additional 2 or 3 minutes.

2. Add remaining ingredients (except cream or yogurt), adjusting stock for consistency. Ingredients should be just covered by liquid. Simmer until flavors are incorporated, stirring occasionally, about 30 minutes. Remove half to three-fourths of the soup and blend in blender or food processor. Stir blended soup back into the rest, add the cream, and allow to come back to a low simmer. Serve with sour cream and sharp cheddar, if you like!