Smoky Chipotle Black Bean Soup

The idea for this soup came from a similar soup that they serve at Whole Foods Market. As you all know, Stella loves anything that contains beans, and she's developed a taste for the spicy as well. She loves this soup from WFM, and of course was thrilled to have it prepared for her at home!!

Smoky Chipotle Black Bean Soup

2 cups dried black beans

1 Tbs Cumin

1 bay leaf

salt and pepper

2 Tbs olive oil

1/2 cup onion, roughly diced

1/4 cup celery, roughly diced

3 cloves garlic, minced

2 chipotle peppers in adobo, chopped

2 Tbs adobo sauce

4 cups vegetable stock

Rinse beans, cover with water and soak for 8 hours, or over night. When ready to prepare soup, drain beans. In medium sized soup pot add soaked beans, cumin, bay leaf, salt and pepper, and cover with water, and bring to a boil. Cook beans for 30-45 minutes, or until done. In meantime, heat olive oil in a large soup pot over medium high heat. Add onion and celery, and saute until beginning to brown. Add garlic, stir and cook a minute more. Add chipotles, adobo sauce and vegetable stock. Bring to a boil, then reduce to simmer. When beans are cooked pour beans with their cooking liquid into soup pot, stir to combine, then puree with a hand blender (or in batches in your food processor). Serve with a dollop of Tofutti Better Than Sour Cream, and a few avocado slices.