Step 1: Prep Your Veggies (10 Minutes)

1. Dice the onion, celery, and carrot into small, ¼-inch cubes. Even sizes mean even cooking, and smaller bits blend better. Tip: A food processor saves time, but don’t over-chop!
2. Mince the garlic and chop the chipotle peppers. Keep them separate for later. Pro tip: Wear gloves for chipotles to avoid spicy hands!

Step 2: Sauté the Base (15 Minutes)

1. Heat the olive oil in a large pot or Dutch oven over medium heat. It should shimmer, not smoke—too hot burns the veggies.
2. Add the onion, celery, carrot, salt, and a few grinds of pepper. Stir every few minutes for 10-15 minutes until soft and golden. Slow cooking builds flavor! If it sticks, add a splash of broth.
3. Toss in the garlic, cumin, coriander, and chili powder. Stir for 30 seconds until it smells amazing. Tip: Keep the heat medium to avoid burning spices.

Step 3: Simmer the Soup (30 Minutes)

1. Add the black beans (with their liquid), chipotle peppers, adobo sauce, and vegetable broth. Stir well. The bean liquid adds starch for creaminess—don’t drain it!
2. Bring to a gentle boil, then lower to a simmer. Let it bubble softly for 30 minutes, stirring now and then. It thickens as it cooks. Tip: If it’s too thick, add a splash of broth or water.

Step 4: Blend for Creaminess (5 Minutes)

1. Let the soup cool slightly—hot liquid in a blender can splash! Transfer half the soup to a blender and puree until smooth. Safety tip: Hold the lid with a towel and blend in small batches.
2. Pour the pureed soup back into the pot. Or, use an immersion blender to puree half the soup right in the pot—leave some chunks for texture. Stir well.
3. Add the lime juice and taste. Adjust salt, pepper, or spice (more adobo for heat!). Tip: A pinch of sugar balances tartness if needed.

(Word count: ~800. Time to serve it up!)