adapted from Cookie and Kate.
- 2 Tbsp extra-virgin olive oil
- 2 medium yellow onions, chopped
- 3 celery ribs, finely chopped
- 1 large carrot, peeled and sliced into thin rounds
- 6 garlic cloves, pressed or minced
- 4 ½ tsp ground cumin
- ½ tsp red pepper flakes (use ¼ teaspoon if you’re sensitive to spice)
- 3-4 cans (15 oz each) black beans (about 6-7 cups), rinsed and drained
- 1 can fire-roasted diced tomatoes with green chiles
- 4 cups (32 oz) low-sodium vegetable broth
- 1-2 chipotles in adobo, chopped
- optional: ¼ cup chopped fresh cilantro
- 2 Tbsp fresh lime juice
- Adobo seasoning OR sea salt and freshly ground black pepper, to taste
- Optional garnishes: sour cream, diced avocado, extra cilantro, thinly sliced radishes, tortilla chips, etc.
- Heat the olive oil in a large Dutch oven or soup pot over medium heat until shimmering. Add the onions, celery and carrot and a light sprinkle of salt. Cook, stirring occasionally, until the vegetable are soft, about 10 to 15 minutes.
- Stir in the garlic, cumin and red pepper flakes and cook until fragrant, about 30 seconds. Pour in the beans, tomatoes, chipotles in adobo, and broth and bring to a simmer over medium-high heat. Cook, reducing heat as necessary to maintain a gentle simmer, until the broth is flavorful and the beans are very tender, about 30 minutes.
- Use an immersion blender to blend the soup as much as desired. Alternatively, transfer about 4 cups of the soup to a stand blender, securely fasten the lid, and blend until smooth (never fill your blender past the maximum fill line, and beware the steam that escapes from the top of the blender, it’s very hot).
- Stir in the cilantro, lime juice and Adobo, to taste. Serve.