Black Bean Soup

1 tablespoon vegetable oil

1 onion, chopped

1 carrot, peeled and chopped

1 red bell pepper, chopped

2 ribs celery, chopped

3/4 teaspoon salt

2 teaspoons Smoky Paprika Chipotle Seasoning

1 teaspoon Cumin

2 teaspoons Chiles en Adobo, puréed

2 cans (15 ounces) black beans, drained and rinsed

3 cups chicken or vegetable stock

Toppings: sour cream, avocado, cheddar cheese, tortilla chips, cilantro, hot sauce

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1. Into a large saucepan over medium-high heat, add the oil, onion, carrot, red pepper, celery, salt, Smoky Paprika Chipotle and Cumin. Cook for 10 minutes, or until the vegetables are tender.

2. Stir in the Chiles en Adobo. Cook for 5 minutes allowing the flavor to meld.

3. Add the black beans and stock to the pan. Bring to a boil, then simmer uncovered for 20 minutes.

4. Ladle 3/4 of the soup into a blender, and blend to your desired consistency. Return puréed soup to the pot and combine with remaining soup.

5. Serve with your choice of toppings: avocado, sour cream, cheddar cheese, tortilla chips, cilantro, and hot sauce.

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