Southwestern-Style Black Bean Soup (Gluten-Free)

Celiac.com 03/24/2016 - Good black bean soup is a tasty treat on a rainy day. Since we've had a few rainy days lately, I recommend this recipe for a smoky, spicy, flavor-packed southwestern-style vegetarian black bean soup that is a perfect hearty pick for cold, blustery days.

Ingredients:

• 1 can black beans
• 1 can refried black beans
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 green bell pepper, seeded and chopped
• 1 tablespoon chopped chipotle in adobo sauce
• 1 tablespoon dried epazote (aka Mexican tea), chopped
• 1 avocado
• ½ cup refrigerated fresh salsa
• ¼ cup sour cream or plain yogurt
• fresh cilantro
• kosher salt
• pepper

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Directions:
Heat the oil in a large stock pot over medium heat. Add the onion and green pepper, season with ¼ teaspoon each salt and pepper and cook, covered, stirring occasionally, for 5 minutes. Stir in the chipotle and adobo.

Stir in the beans, refried beans, epazote, and vegetable broth and bring to a boil. Reduce heat and simmer for 20-30 minutes.

Divide the soup into bowls, and top with the avocado, salsa, sour cream, and cilantro, if desired.