• Chop all of the vegetables first. Add them to a stock pan over medium heat. Add olive oil to the pan before adding the vegetables. Continually stir the vegetables until they are soft - about 5-6 minutes. Then add the spices, salt, and pepper. Mix well. Add the chipotle in adobe sauce. Mix well before adding the black beans. Add the liquid from the black beans, too. Cover the pan and bring to a simmer.
  
• After the soup comes to a boil, turn the heat on low and take an immersion blender to the mixture. Continue blending until the mixture is creamy, Slowly add stock to get a good creamy consistency. Once you get a desired consistency you can serve the soup with various garnishments and a dollop of greek yogurt. 
  

Avocado Crostini

• As the soup mixture comes to a boil, prepare the crostini. Brush each slice of bread with olive oil. Place in a 375 degree oven for 5-10 minutes or until the bread begins to brown slightly. Right before serving the soup, add a generous dollop of mashed avocado to each slice of bread. Top the avocado with garnishments of your choice and some salt and pepper.