Rinse the dried black beans thoroughly under cold water, removing any debris, then add them to your crockpot along with chopped onion, minced garlic, toasted cumin, smoked paprika (if using), and vegetable broth.
Cover the crockpot and set it to low. Let everything simmer gently for about 8 hours until the beans are tender and start to fall apart, filling your kitchen with a rich, smoky aroma.
Once cooked, open the lid and carefully use an immersion blender directly in the crockpot to blend the soup until smooth but still slightly chunky, or transfer to a blender in batches if preferred. Blend until the desired velvety texture is achieved.
Taste the soup and squeeze in the juice of half a lime, stirring well to brighten and enhance the flavors. If the soup feels too thick, stir in a little more broth or water until it reaches your preferred consistency.
Finish by drizzling in a tablespoon of olive oil, stirring gently, which adds a glossy sheen and subtle fruitiness to the soup.
Let the soup rest for about 10 minutes off heat to allow flavors to meld. Meanwhile, prepare toppings like chopped cilantro, diced onions, or sour cream if desired.
Serve the hearty, velvety black bean soup hot, garnished with your favorite toppings for a comforting, flavorful meal.
