Step 1

In soup pot, saute onions and carrots in olive oil, until soft.

Step 2

Add garlic and roasted red bell peppers and sauté a couple more minutes.

Step 3

Add chipotle puree and spices and stir to combine.

Step 4

Add stock, tomatoes (undrained) and refried beans. Bring to boil while stirring to combine refried beans into the soup.

Step 5

Reduce heat, add black or pinto beans and continue to simmer for flavors to meld.

Step 6

You can eat right away if you’re in a hurry, or let it simmer 10-15 minutes (good time to make a salad or quesadilla!).