Southwest Black Bean Soup

Step by stepInstructions

1. If using dried beans, soak overnight and drain.
2. Heat the oil in a pot and cook the onion, carrot, and celery until soft, about 6 minutes; add the garlic, cumin, paprika, and chipotle and cook 1 minute.
3. Add the beans and broth; simmer 40 minutes for canned, 1 1/2 hours for dried, until tender.
4. Purée half the soup and return it for body. Season with salt and pepper.
5. Serve with cilantro, lime wedges, sour cream, and tortilla chips.