Ingredients

• 2 tbsp olive oil
• 4 large carrots, peeled and diced
• 2 large onions, diced
• 2 chipotle peppers in adobo, minced
• 4 cup vegetable broth
• 1 cup dried black beans, soaked overnight and cooked until tender
• 1 small ripe avocado
• 1/4 cup greek yogurt
• 2 tbsp chopped fresh cilantro
• 1 tsp lime juice

The month of January is National Soup Month and what better way to warm up than with a hot bowl of delicious Chipotle Black Bean Soup! Click here for the full recipe.

About the Author: Joanne Bruno is a vegetable and cupcake-loving MD/PhD student living NYC. She’s the voice behind the blog Eats Well With Others.