Prep time: 15 minutes
Total time: 1 hour
Serves: 4

Ingredients:

  • 2 Tbsp. extra virgin olive oil
  • 1 medium yellow onion, diced
  • 2 celery ribs, diced
  • 1 medium carrot, diced
  • 1 tsp. sea salt
  • Ground black pepper
  • 3 garlic cloves, minced
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • ½ tsp. chili powder
  • 2, 15 oz. cans of black beans, including the liquid
  • 2 chipotle peppers from a can of chipotles in adobo sauce, chopped
  • 2 Tbsp. adobo sauce
  • 1 ½ cup vegetable broth
  • 1 Tbsp. fresh lime juice (keep the wedges for serving)

Directions:

  • 1

    Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, celery, carrots, salt and pepper. Cook, stirring occasionally for 10 to 15 minutes, or until soft.

  • 2

    Add the garlic, cumin, coriander and chili powder, and stir for 30 seconds. Stir in the beans and their liquid, chipotle peppers, adobo sauce and broth. Let simmer for 30 minutes.

  • 3

    After cooking, let it cool slightly and then transfer half of the soup into a blender. Puree until smooth. Then add it back to the pot with the remaining soup and stir. Stir in the lime juice.

  • 4

    Season to taste and serve with lime wedges and your desired toppings!

Pro Tip: If you’re sensitive to spice, make sure to scale back to just 1 chipotle pepper.