Rinse and drain the black beans.

Finely chop the onion.

Coarsely chop the carrot.

Dice the celery.

Mince the red bell pepper.

Cut the chipotle chile in adobo into small pieces.

Combine the black beans, onion, carrots, celery, red bell pepper, chipotle chili pepper, vegetable broth, marjoram, chili powder, and cumin in a 5-quart slow cooker and stir.

Cover and cook on HIGH for 3 1/2 hours, stirring once or twice.

Puree the soup in batches with an immersion blender or food processor until smooth.

Taste and add salt as needed.

Ladle the soup into bowls.

Garnish with grated cheese, sour cream, and lime wedges.