This soup is perfect for a cold evening. Simple to make, filling and packed with protein.

1 large onion chopped

1 tablespoon coconut oil or olive oil

1 red bell pepper cored and chopped

2 carrots chopped

5 cloves of garlic minced

3 cups of vegetable stock or water (I do half and half)

4 15 oz cans black beans rinsed and drained

1 bay leaf

2 teaspoons each, cumin, and chili powder

1/2 teaspoon chipotle  powder

1 tablespoon oregano

1 15 oz can diced tomatoes.

Saute onion in oil for 2-3 minutes until it softens. Add peppers, carrots and garlic. Continue sauteing 3-5 minutes more.

Add beans and liquid, bay leaf and spices.

Simmer for 20-30 minutes.  At this point, optional for thicker soups blend with an immersion blender or remove 1-2 cups of mixture and blend in a blender to the thickness you enjoy. (I like my soups thicker)

Add canned tomatoes with liquid. Simmer 15-20 minutes longer.

Season to taste with salt and pepper.

This soup can be frozen for up to 3 months!