Chipotle Black Bean Soup

The weather has been crazy the past week… snow one day, 70 degrees the next. Now it seems as if spring is here to stay… at least for the next week. On the few warm days this week, I headed outside for some long runs along the lake

I ran all the way to the canal where they keep the Scandling, which was my home way from home last summer. And, I’ve been getting faster.

                

I have been quenching my thirst after my runs with some Red Jacket cran-apple juice, water and lemon… it taste like spring in a jar

Another sign of spring… the flowers out back have begun to bloom

Now that spring is approaching, it might be time to kiss Soup Sunday’s good-bye (for now). This soup is filling, one bowl will keep you full for a while, due to it’s protein, fiber and healthy fats.

Chipotle Black Bean Soup

1 tablespoon of olive oil

1 medium onion chopped

2 chipotle peppers in adobo sauce, minced

1 tablespoon of adobo sauce

1 teaspoon of cumin

1/2 teaspoon of cayenne

1 can of black beans, rinsed and drained

1 can of fire roasted tomatoes

1-2 cups of water

1 teaspoon of lemon juice

Toppings

1/2 an avocado, diced

greek yogurt

sweet potatoes, diced and sauteed with cayenne and olive oil

In a large pot, heat the oil over medium heat. Add in the onion and sauté for 5 minutes. Add the pepper, adobo sauce, cumin and cayenne. sauté for 30 seconds then add in the beans, tomatoes and water. Bring to a simmer and let it simmer for 5-10 minutes. The puree it with an immersion blender until it is smooth. Let it simmer for another 5 minutes. Serve it with avocado, sautéed sweet potato and a dollop of greek yogurt

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