Spicy Black Bean Soup

Ok, so it's officially not winter anymore, but that doesn't mean I'm done eating soup!  At the moment, this is my favorite!  I stumbled upon this recipe and I'm so glad I did.  I did alter it a bit, though.  Because it has a bean base, it is very inexpensive but is so full of flavor!  I've been eating it over a little steamed brown rice to bulk it up a bit.

Spicy Black Bean Soup
2 cups dry black beans
2 bay leaves
2 Tbsp minced or pureed chipotles in adobo
5 cups water
2 Tbsp olive oil
2 large onions, diced (mine came out to about 4 cups)
3 celery ribs, diced
2-3 carrots, diced
2 cups frozen corn
6 cloves garlic, minced
1/2 tsp red pepper flakes
1 1/2 Tbsp cumin
6 cups water
2 Tbsp chicken bouillon
1-2 Tbsp lime juice
Salt and pepper to taste

Place beans, bay leaves, chipotle, and 5 cups water in a large saucepan.  Cover and bring to a boil.  Once boiling, reduce heat to low/medium-low; simmer until beans are tender (1 1/2 to 2 hours).  If necessary, add more water as beans cook.  Once tender, remove from heat and set aside (don't drain them).

Heat olive oil over medium-high heat in a stock pot or Dutch oven.  Add onions, celery, and carrots; saute until tender and slightly browned.  Reduce heat to medium-low; add garlic, red pepper flakes, and cumin.  Cook, stirring frequently for about 2 minutes.  Add beans with cooking liquid, water, and bouillon.  Increase heat to high; bring to a boil.  Once boiling, reduce heat and simmer, uncovered, for 20 minutes, stirring occasionally.

Remove about 1/3 of the soup and blend in a blender until smooth or use an immersion blender right in the pot to get desired texture.  Return to pot; add frozen corn.  Simmer until heated through.  Remove from heat and add lime juice.  Season with salt and pepper to taste.  Serve with tortilla chips, sour cream (or Greek yogurt), avocado, cheese, etc.