Ingredients

• Coconut oil1 tsp
• Onions1 medium red
• Red bell pepper2, diced
• Spices, oregano2 tsp, fresh chopped
• Garlic5 cloves
• Spices, cumin1 tsp
• Chipotle powder1/2 tsp
• Saltto taste
• Vegetable broth2 cups
• Black beans30 oz (2 cans), unsalted
• Lime juice1 tbsp

Steps

1. 1. Heat a large saucepan over medium heat. Add oil to the pan; swirl to coat. Add onion and bell pepper. Cook 3 minutes, stirring occasionally.
2. 2. Stir in oregano, garlic, cumin, chili powder, and salt. Cook for 30 seconds.
3. 3. Stir in stock and beans. Bring to a boil; reduce heat, and simmer 10-20 minutes on low heat.
4. 4. Mash the beans in the pot with a potato masher until the soup has a nice, chunky consistency. Add lime juice to finish off the soup.