1teaspoonchipotle powderor ½ teaspoon red pepper flakes
2bay leaves
3cans (15-oz each)(3cans (720 grams))black beans
3cups(720grams)vegetable broth
1can (15-oz)(1can (400 grams))diced tomatoes
1teaspoonsalt
¼teaspoonblack pepper
2limes
In a large pot or Dutch oven, warm up 2 tablespoons olive oil, then add 1 large onion, 2 medium carrots, and 2 ribs celery (all chopped), and fry them gently for 5 minutes, stirring often.Add 4 cloves garlic (grated), 2 teaspoons cumin, 1 teaspoon chipotle powder, and fry for one more minute or until you smell their fragrant aroma.
Add 3 cups vegetable broth, 3 cans (15-oz each) black beans (drained and rinsed), 1 can (15-oz) diced tomatoes, 2 bay leaves, 1 teaspoon salt, and ¼ teaspoon black pepper, stir, cover with a lid, bring to a boil, then crack the top open and simmer on medium heat for about 25 minutes.
To make the soup extra creamy, blend 1 to 2 cups with an immersion blender.
Give it a final stir, taste, and adjust for salt and spices.
Serve in bowls, top with a generoussqueeze of lime juice. Optionally, you can garnish with fresh cilantro, and sliced avocado.Note: the lime juice is essential to have the best flavor.