Make the soup on the stove: Heat olive oil in the bottom of a 5-quart or larger Dutch oven or stock pot over medium-high heat. Add onions and both bell peppers and sauté until beginning to brown, about eight minutes. Add garlic and cumin; stir one minute. Add beans and chipotles, then 7 cups water. Bring to a full boil, boil for 1 minute, then reduce heat to a gentle simmer, partially cover pot, and cook until beans have softened, about 2 to 3 hours.

Make the soup in a slow-cooker: Heat olive oil in large skillet over medium-high heat. Add onions and both bell peppers and sauté until beginning to brown, about eight minutes. Add garlic and cumin; stir one minute. Transfer mixture to 6-quart slow cooker. Add beans and chipotles, then 7 cups hot water. Cover and cook on high until beans are very tender, about 6 hours.

Make the soup in an InstantPot or electric pressure cooker: Heat olive oil in the bottom of your pressure cooker on the sauté function. Add onions and both bell peppers and sauté until beginning to brown, about eight minutes. Add garlic and cumin; stir one minute. Add beans and chipotles, then 7 cups hot water. Cover, locking lid and closing steam valve. Cook at high pressure on the manual setting for 30 minutes.

While it cooks, make the topping: Place the cumin in a small sauté pan over medium heat. Toast until lightly golden brown. Place in spice grinder or mortar and pestle and grind until coarse. Stir it into the cream and season with salt and pepper, to taste.

Transfer two cups bean mixture to blender; puree until smooth, then return the puree to remaining soup. Stir in lime juice, salt, and pepper. Adjust seasonings to taste. Ladle soup into bowls. Spoon dollop of toasted cumin seed cream over each bowl and serve.