1/4cupdiced chipotle peppers in adobowith the liquid (more to taste)
1poundabout 2 1/4 cups dry black beans, soaked overnight and drained
4cupsvegetable broth + 2 cups water
1teaspoonfine salt, more as needed
White or sherry vinegar, to taste (substitute freshly squeezed lime juice)
1bunch curly kale, stems removed and torn into bite-sized pieces
Optional, for topping: Chopped avocado, cilantro, or crumbled corn chips
Heat the oil in a large stock pot over medium heat. Add the onion and carrot. Cook for 5-7 minutes, stirring frequently, or until the onion is tender and clear. Add the garlic and chipotle peppers in adobo; cook for another 2 minutes, stirring constantly.
Add the cumin, coriander, beans, broth, water, and salt. Bring the mixture to a boil and reduce to a simmer. Cover the soup and simmer for 60-90 minutes, or until the beans are tender.
If you like, you can puree the soup partially with an immersion blender or by transferring a few cups to a standing blender (it's also fine to lave the soup as it is). Stir in the vinegar and adjust the salt to taste; you can also add a touch of extra heat by stirring in a little more chopped chipotle pepper.
Finally, stir the kale into the soup, re-cover, and allow the kale to cook for about 5 minutes, till it's tender. Serve the soup with any toppings you like.
Leftover soup will keep for up to 5 days in an airtight container in the fridge. Soup can be frozen for up to 2 months.