Lynne's Black Bean Soup

Black bean soup

1 Tbls olive oil

1 large onion, chopped

1 medium carrot, chopped

1 medium celery, chopped

2 cloves garlic, minced

6 cups cooked black beans or about 3 cans (15-19 oz.) rinsed and drained

1 can chopped tomatoes (14 1/2 oz)

3 cups chicken broth

1/3 cup fresh cilantro (I chopped up 1 bunch in my doubled recipe)

2 Tbls tomato paste

1 Tbls fresh lime juice

1 tsp ground cumin

1/8 tsp cayenne pepper

1/8 tsp black pepper

I put all of my raw veggies in a food processor then saute in the olive oil for about 10 minutes.  Add tomato, chicken broth, juice and spices.  Take about half of the beans and put them in the food processor, pulse a few times.  Add to veggies.  Using a potato masher or fork, smash (don't you love that word---I'm making this up as I go) the remaining beans a bit and then add them to the mix.  Simmer for 30-45 minutes. Serve with Sour Cream and Cheese.  Voila.  Yummy food!