Clean and simple black bean soup. Sometimes I make it with chorizo and top it with cheddar, but this version is all vegan / vegetarian. This is perfect for weeknights, since it is so quick and requires minimal prep.
Ingredients:
-2 cans organic black beans
-2 cans organic refried black beans (I like Amy’s brand)
-1 can organic canned corn
-1 to 3 canned chipotle peppers in adobo (chopped), plus sauce from the can to your preference of spicy-ness
-2 bell peppers, any color
-1 sweet onion
-2 tablespoons lime juice (lemon, white balsamic, or apple cider vinegar work fine too)
-1 tablespoon honey (or agave)
-Optional toppings: avocado, cheddar cheese, fresh jalapeño, fresh onion, fresh cilantro, sour cream
Method:
1. Chop onion and pepper. Cook in pot over medium heat to soften.
2. Add everything else, including the can juices from the beans and corn. I don’t usually need to add any additional liquid. The canned chipotle peppers and refried black beans have so much flavor that the soup doesn’t need much else, and the flavor comes out quick without too long of cooking necessary. We like it super spicy, so we use a lot of the adobo sauce from the chipotle can. It’s ready to eat once it’s hot. Top with some chopped avocado to get some healthy fats!
Natalie Nourishes 
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