Slow Cooker Black Bean Soup

I love black bean soup.  Maria's Mexican Restaurant makes some of the best I have had.  I have been looking for an easy recipe to try and this one is the winner.  I plan to try it this weekend.  I will report back with a review!

1lb. dried black beans, rinsed
6 C. hot water
2 onions, chopped
1 large red bell pepper, chopped
4 large garlic cloves, minced
2 tsp. minced jalepeno
2 tsp. ground cumin
1 1/2 tsp. dried oregano
2 tsp. salt, divided
1/4 tsp. pepper
1 28oz. can crushed tomatoes
1/2 C. finely chopped cilantro
1 C. sour cream

Add beans to a large saucepan of boiling water; return to a boil.  Reduce heat to medium low; simmer 10 minutes.  Drain; rinse.  Place in slow cooker.  Stir in hot water, onions, bell pepper, garlic, chile, cumin, oregano, 1 1/2 tsp. of the salt and pepper.

Cook, covered on low 8-10 hours; or until beans are very tender.  Stir in tomatoes, cook 30 minutes.

To thicken soup, mash some of the beans with a potato masher or puree in a blender or use an immersion blender.  Stir in cilantro and remaining salt.  Serve topped with sour cream and chihuahua cheese.