Black Bean Soup with Cilantro-Lime Cream

For the soup: 2 cups dried black beans, 2 tablespoons olive oil, 1 large onion, finely chopped, 1 large red bell pepper, cored, seeded, and finely chopped, 2 stalks celery, trimmed and finely chopped, 1 clove garlic, minced, 1 tablespoon dried oregano, 1 tablespoon ground cumin, 1½ teaspoons kosher salt, ½ teaspoon freshly ground black pepper, ½ to 1 teaspoon chipotle powder, to taste, 4 cups vegetable stock or water, divided, Juice of ½ to 1 fresh lime: subheading: For the soup: 2 cups dried black beans, 2 tablespoons olive oil, 1 large onion, finely chopped, 1 large red bell pepper, cored, seeded, and finely chopped, 2 stalks celery, trimmed and finely chopped, 1 clove garlic, minced, 1 tablespoon dried oregano, 1 tablespoon ground cumin, 1½ teaspoons kosher salt, ½ teaspoon freshly ground black pepper, ½ to 1 teaspoon chipotle powder, to taste, 4 cups vegetable stock or water, divided, Juice of ½ to 1 fresh lime:

subheading: For the cilantro-lime cream: ¾ cup sour cream, Juice of ½ to 1 fresh lime, ¼ cup fresh cilantro leaves, rinsed well and patted dry, ½ to 1 teaspoon chipotle powder, to taste, Kosher or fine sea salt and ground white pepper, to taste:

For optional garnishes: Chopped fresh cilantro leaves, Chopped scallion, Chopped ripe tomatoes, Fresh lime wedges

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