Heat a large stock pot or dutch oven over medium heat. Add the olive oil and heat until it becomes fragrant, about 1 minute.

Add the onion, carrot, and celery. Cook, stirring occasionally, until the vegetables are tender, about 3 minutes. Add the garlic, chipotle pepper, cumin, paprika, and thyme. Stir to combine and sauté for an additional minute.

Add the black beans, vegetable broth, and bay leaf to the pot. Season with salt and pepper. Bring the soup to a boil and then reduce the heat to medium-low and simmer for 10 minutes.

Remove the bay leaf and serve with your desired toppings. Store in an airtight container in the fridge for up to three days.

(Optional) For a smoother black bean soup, use an immersion or high speed blender to puree the soup to your desired consistency.

Chipotles in adobo add a smoky flavor and a bit of heat to the soup. It could also be left out for a less spicy soup.

Vegetable broth adds more flavor to the soup! Feel free to add as much or as little as you like to make the soup your desired consistency.

Storing + Reheating Recommendations:

This soup will keep well in your fridge for about 3 days. Once the soup is completely cooled, place it in an airtight container without any added toppings and store it in the fridge.

To reheat it, pop it in the microwave using a microwave-safe bowl, or feel free to reheat it on the stovetop. Add your toppings once you’re ready to serve!