Heat the oil in a heavy bottom pot over med-high heat. Saute the chopped vegetables under they start to take on color. If they start to burn, turn down the heat until they are very fragrant. Pour in the vegan beer (or a bit of broth, if not using beer) and reduce. Add the chipotle pepper (not chopped), 1 cup of broth, beans, and tomatoes.
Simmer about 15 minutes or until the soup reduces slightly. Take out the chipotle pepper if you don’t want it too spicy; if you like spicy food, keep some or all of it in. Blend in batches in a blender or with an immersion blender. Add more broth OR reduce further until desired consistency. Season with cumin, salt, and pepper. (Use salt sparingly with canned beans or salty broths.)
Serve with a dollop of tofu sour cream (look it up on this site- its good), diced veggies, anything you like!