Smoky Chipotle Black Bean Soup

Ingredients

• 2 tbsp Extra-virgin olive oil
• 1 medium Medium yellow onion, diced
• 2 ribs Celery ribs, diced
• 1 medium Medium carrot, diced
• 1 tsp Sea salt
• 1 to taste Freshly ground black pepper
• 3 cloves Garlic cloves, minced
• 1 tsp Ground cumin
• 1 tsp Ground coriander
• 0.5 tsp Chili powder
• 2 cans Canned black beans (15 oz each), liquid included
• 2 peppers Chipotle peppers in adobo sauce, chopped (+ 2 tbsp sauce)
• 1.5 cups Vegetable broth
• 1 tbsp, plus wedges for serving Fresh lime juice
• 1 as desired Optional toppings: avocado, cilantro, pickled red onion, pepitas, tortilla chips

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion, celery, carrot, salt, and several grinds of pepper. Cook, stirring occasionally, for 10 to 15 minutes, until the vegetables are very soft and the onion is lightly golden. *(12 min)*
2. Add the garlic, cumin, coriander, and chili powder. Stir and cook for 30 seconds until fragrant.
3. Stir in the black beans along with their liquid (don't drain!), the chopped chipotle peppers, adobo sauce, and vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes, stirring occasionally. *(30 min)*
4. Let cool slightly. Use an immersion blender to puree about half the soup directly in the pot, leaving the rest chunky for texture. Alternatively, ladle half into an upright blender, blend smooth, and stir back in.
5. Stir in the lime juice. Taste and adjust seasoning — add more lime, chili, or salt as needed. If too spicy, add a splash more lime juice or a pinch of sugar to balance.
6. Ladle into bowls. Top with avocado slices, fresh cilantro, pickled red onion, pepitas, and/or tortilla chips. Serve with extra lime wedges.