Spicy Black Bean Soup
Thick Brush Stroke
Add chopped pepper and onion to a dutch oven with olive oil and sauté.
Add the broth, canned black beans, diced tomatoes, and chipotle. Stir well and bring to a simmer.
Transfer about 1/2 of the soup to a blender and puree until smooth. (Or use an immersion blender.)
Pour pureed soup back into the the pot. Bring back to a simmer for about 5 minutes, taste and salt if needed.
Garnish with cilantro, sour cream, crumbled tortilla chips, or avocado.
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