Bean There. Done That.

It seems ill-advised to make another pot of bean soup considering that I've passed enough gas in the last two weeks to fill (and ignite) the Hindenburg. But...I've been seeing results from this lunch regimen, so I'm going to continue on and just excuse myself in advance.

I do need a change in flavors and fibers, though. So this week I'm crossing the border into black bean territory. Here's what you need for:

Chipotle Black Bean Soup

1 medium onion, chopped
One medium jalapeño, chopped
1 small red bell pepper, chopped
3 cloves of garlic, minced
1 stalk of celery, chopped
2 medium chipotle chiles, seeded, stemmed, broken into small pieces, and reconstituted in 1/2 cup of boiling water. (This will create pepper gas in your kitchen. Best to evacuate for a couple of minutes or open a window.)
1 teaspoon of Aleppo pepper
Olive oil
2 cans of black beans, rinsed; half of one can saved aside and mashed with a potato masher
1 vegetable bouillon cube
2 cups of water
1 can of petite diced tomatoes 
Smoked sea salt and freshly ground pepper to taste
Juice of half a lime

Drizzle a little olive oil in the bottom of a medium pot, then toss in first seven ingredients. Sauté until vegetable are soft, then stir in beans (including mashed beans), bouillon, water, and tomatoes. Add smoked salt and pepper, as needed.

Cook on medium heat for about 45 minutes or until liquid is cooked down, then stir in lime juice. Cook for an additional 15 minutes, then remove from heat and serve.*

*My taste tester has informed me that it is delicious, but maybe just a little too spicy. I agree. I'm going to sweat through it (among other things). But, if you make it, you might want to cut back on either the jalapeño or chipotle pepper.