Easy low-fat vegetarian, gluten-free Southwest Black Bean Soup filled with ingredients typically associated with the American Southwest is a colourful, spicy and satisfying soup.
In a 5 or 6 qt Dutch oven, heat the oil over medium-high heat. Add onion, garlic and celery and sauté for 2 -3 minutes, just until tender. Add the red bell peppers and corn kernels; sauté for 1 minute.
Add vegetable broth, lime juice, diced tomatoes, tomato paste, chipotle peppers and black beans.
Season with bay leaf, cumin, coriander, oregano, salt and pepper. Bring to a light boil while stirring. Reduce heat to low, cover and simmer until the vegetables are tender, about 20 - 25 minutes.
Garnish each serving with suggested toppings, as desired.