Tex-Mex Spicy Soup

1 Tbsp oil

3 carrots - diced

2 celery sticks - diced

1 onion - diced

1 red pepper diced

2 cloves garlic minced

2 bay leaves

2 Tbsp sauce from canned chipotle peppers in adobe sauce

minced chipotle pepper to taste (from above can)

1 Tbsp chili powder

2 tsp cumin

salt and pepper to taste

1 14oz can crushed tomatoes

1L chicken stock -reduced sodium

1 28oz can black or kidney beans - drained and rinsed

2 cups water

optional garnishes - grated old cheddar cheese, crunched corn chips/nachos, sour cream

Heat oil in large pot on med-high heat, add onions and sauté for2 minutes. Add carrots, celery, red pepper, and garlic, cook for 5-8 minutes, stirring often. Add the spices and bay leaves, cook for 1-2 minutes until fragrant. Add crushed tomatoes, chicken stock, beans, and water. Cover and bring to a boil, then reduce heat to low and simmer for 20 minutes. Remove bay leaves.

Options for serving - use an immersion blender to blend, use a masher and mash soup, or serve as is.