chipotle black bean soup

this soup hits the spot when you want something spicy and hot when it's cold outside. i've said before that i love mexican food, and eat it almost everyday, so what's better than a black bean chipotle soup during the fall? for me... nothing much. 

i was scanning my "Forks Over Knives Cookbook" when I saw a recipe for black bean chipotle soup. i adapted it to my tastes, so i added oil, rice, and then veggie stock in place of water. i was intrigued by the orange juice, but let me tell you this is one of the best soups i've ever had. you can't even taste the orange flavor, but it adds something to the soup that makes it almost taste like a burrito. yum!

WHAT YOU NEED:
1.5 TBSP Olive Oil
1 Medium Red Onion Diced
1 Red Pepper Diced
Garlic Minced to taste
1 TSP Chipotle Powder
2 TSP Cumin Powder
4 Cups Vegetable Stock
1 Cup Orange Juice
1 Cup Brown Rice
2 - 15 oz Black Beans (Drained & Rinsed)
Salt & Pepper to Taste

WHAT YOU DO:
1. Saute Onion & Pepper in Olive Oil for about 6-10 Minutes.
2. Add Garlic & Chipotle & Cumin. Stir for about 30 seconds.
3. Add Vegetable Stock, Orange Juice, Black Beans, and Rice.
4. Salt & Pepper to Taste.
5. Bring to a Boil.
6. Simmer for 30 minutes.
7. Enjoy!

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