March in West Texas is frought with rapid changes in the weather--beautiful and sunny one day, cold and snowy the next. Sometimes, it's a challenge to know what to cook. This soup balances the seasons perfectly: light, but filling; rich and luxurious; with numerous options of toppings and garnishes.
INGREDIENTS
- 2 chipotle chiles in adobo sauce, finely chopped
- Vegetable oil
- 1 large onion, finely chopped
- 2 large carrots, finely diced
- 3 stalk celery, halved lengthwise and finely chopped
- 4 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 2 bay leaves
- 3 (15-ounce) cans black beans, drained and rinsed
- 4 cups vegetable broth
- 1 28-ounce can petite diced tomatoes, undrained
- Salt
- Pepper
- Garnishes of your choosing...
DIRECTIONS
Heat a large Dutch oven on medium-low heat, add vegetable oil. Add onion and cook, stirring occasionally for 20 minutes. Stir In carrot and celery, continuing to cook for five minutes. Add garlic, then cook for five more minutes. Stir in chiles, cumin, oregano, chili powder, and bay leaves; cook 1 minute, stirring constantly. Stir in beans, broth, and tomatoes; bring to a boil. Partially cover, reduce heat, and simmer an hour, stirring occasionally.
Remove from heat; discard bay leaves. Place 3 cups of soup mixture in a blender or large mixing bowl and use am immersion blender to purée. Add pureed soup back to pot, stirring to combine. Season with salt and freshly ground black pepper, taste and adjust seasoning. Serve with wedges of lime, sour cream, cotija cheese, toasted pumpkin seeds, diced avocado, salsa, hot sauce and strips of fried tortilla.