This smoky black bean soup is one of my favorite soups to make in the winter. Not only is it really satisfying and healthy, but you can whip it up really quickly! The chipotle adds some heat and a great smoky flavor. In the past, I’ve also added in some Trader Joe’s frozen roasted corn which adds a nice sweetness to the spice. Black beans are a great source of folic acid, magnesium, potassium, and iron. This recipe is fully enjoyed by everyone, including carnivores. Try it on a meatless Monday!

Procedure:
1. Heat oil in Dutch oven over medium heat and add onion and bell pepper. Sauté until soft, 3 to 4 minutes. Add garlic, cumin and oregano; sauté 1 minute more. Stir in beans, broth, and chipotle; bring to a boil. Reduce heat to medium low and simmer 5 minutes.
2. Transfer 1 1/2 cups soup to blender and purée. Stir purée back into soup and add corn.