Dice the onion, slice the green onions, chop the carrots, chop the chipotle peppers in adobo sauce, and finely dice the jalapeño. Make sure to remove the seeds of the jalapeño. Also, rinse and drain the black beans.

Add the olive oil to a pot or dutch oven over medium heat on the stove. Then, add the onion, the white parts of the green onions, jalapeño, carrots, and garlic to the pot. Mix these ingredients and saute them in the pot.

Once sauteed, add the black beans to the pot. You can add them all in now if you want them blended. If you want some texture in your soup, add half of the beans now and save the rest to add later. Then, add the vegetable broth, salt, pepper, cumin, coriander, oregano, and chipotle peppers in adobo to the pot.

Remove the pot from the heat and use an immersion blender to thoroughly blend the soup. If you left some black beans whole, add them now.

Let the soup simmer in the pot on low for 5-10 minutes. Then, add your favorite toppings and enjoy! Some topping options are freshly squeezed lime juice, avocado, the green parts of the green onions, and cilantro.