Spicy Black Bean Soup

Begin by roasting the red bell pepper a few inches under the broiler or over an open flame. Roast for about 15 minutes, turning occasionally, until the pepper is blackened and blistered all over. Remove the pepper and place in a paper bag or under a clean dish towel.

When it has cooled, run under cool water and rub away the blackened skin. Cut pepper into a large dice. (Note: to save time, you could instead use a jarred roasted red pepper).

While the pepper is roasting/cooling, saute the onion, celery, carrots and garlic in a large pot until soft. Add the chipotle, stock, 2 of the cans of black beans, and the spices.

Bring to a simmer then puree using an immersion blender (or a food processor, working in batches). Return the puree to the pot if you use something other than an immersion blender.

Add the third can of beans, the diced tomatoes, and the diced roasted red pepper. Let it simmer for 15 minutes or so. Remove from heat and stir in the cilantro. Ladle into bowls and top with a handful of sliced green onions.

Add additional toppings such as tortilla chips, sour cream, and cheese as desired.