Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon avocado oil
  • 1 medium yellow onion, diced
  • 2 carrots, peeled and diced
  • 1 celery stalk, diced
  • 1 jalapeño, fine dice with seeds (optional)
  • 6 cloves garlic, minced
  • 2 teaspoons salt
  • 1 or 2 teaspoons chipotle powder (choose your heat level, or omit. We use 2)
  • 2 teaspoons cumin
  • 2 teaspoons oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon coriander
  • 1 teaspoon ground black pepper
  • 2 tablespoons lime juice
  • 1 quart (4 cups) vegetable stock
  • 3-14.5 ounce cans black beans, drained and rinse
  • for garnish: cilantro sprigs, cotija cheese (optional: leave out for vegan) and avocado

Instruction

  • Heat a large dutch oven over medium heat. Once hot add oil, onion, carrots and celery and cook until soft, about 5-7 minutes.
  • Add jalepeño (if adding), garlic and all seasoning and spices and cook for 1 minute to toast them (be careful not to breathe in any spicy steam).
  • Add in lime juice, vegetable stock and black beans. Raise the heat to high to bring to a boil. Lower heat to medium and continue to cook for 10-15 minutes, until the vegetable stock reduced and the soup has thickened slightly.
  • If you want to puree the soup (we do), reserve 1-2 cups on the side. Using  an immersion blender, puree the soup. Stir in the reserved soup.
  • Garnish with cilantro, avocado and cotija cheese, if using.