Spicy Chipotle Black Bean Soup

  • 2 cups black beans; soaked
  • 1 large onion; diced
  • 2 ribs celery; diced
  • 2 bell peppers; medium dice
  • 2 tbsp. vegetable oil
  • 4 cloves fresh garlic; minced
  • 1 tbsp. oregano
  • 1 tbsp. cumin
  • 1 tsp. salt
  • ¼ cup red wine
  • 2 large tomatoes; diced
  • 1 cup canned crushed tomatoes
  • ½ cup tomato juice
  • ¼ can chipotle peppers in adobo sauce
  • 2 tbsp. lime juice

In a small stock pot, place black beans and about 2 quarts of water. Bring to a boil, and cook until tender. Separately, in a large stock pot, sauté onions, celery, and bell peppers in vegetable oil until onions are translucent and vegetables are tender. Add garlic and spices and cook until fragrant, stirring frequently. Deglaze pan with wine and cook until almost completely evaporated. Add tomatoes and juice and bring to a simmer, stirring frequently. When the beans are tender, remove roughly half and blend with chipotles and enough bean water to create a loose puree. Place pureed beans and remaining drained beans in soup pot. Simmer soup, stirring often, until heated through. Add lime juice and more water if needed. Taste and adjust seasoning.