2 tsp adobo seasoning (choose any except the bitter orange and lemon flavors)
5 garlic cloves, minced
3/4 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1 Tbsp hot sauce
1/3 cup fresh cilantro, chopped, plus more for garnish
Place the beans, sugar, 5 cups of the vegetable broth, the salt, pepper, adobo, garlic, onion, celery, red bell pepper, green bell pepper, and hot sauce in the slow cooker. Cover and cook on high for 2-1/2 hours. Ladle 3 cups of the soup and the remaining 1 cup vegetable broth into a blender and blend until smooth. Add the puréed soup back into the slow cooker. Stir in the cilantro. Ladle the soup into bowls and serve with sour cream and additional chopped cilantro.
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