Crockpot Black Bean Soup

2 cups dried black beans
6 cups vegetable broth
1 15 oz. can diced tomatoes
1 medium sweet potato, grated
1 red bell pepper, diced
1 cup frozen corn
1/2 tbsp liquid smoke
1 tbsp minced garlic
1 tbsp olive oil
1 tbsp chili powder
1 tsp cumin seeds
10-15 grinds black pepper
1/2 tbsp dried minced onion
1 bay leaf
1 1/4 tsp salt
1 tbsp lime juice or 1/2 tbsp apple cider vinegar

Rinse and pick over the black beans, then add to a large pot and cover with 3-4 inches of water. Bring to a boil and cook for 2 minutes, then remove from the heat, cover the pot, and let sit for 1 hour. Drain and rinse the beans, then add to the slow cooker along with all of the ingredients except for the salt and the lime juice or vinegar. Cook for 8 hours on low. When the soup is finished, add the salt and the lime juice or vinegar. Add additional salt if needed. To finish the soup, use an immersion blender just long enough to thicken the soup, but keep some beans and vegetables whole. Makes 10 cups.