Black Bean Soup

This was perfect for a weeknight when it is chilly out and you are a little pressed for time.  I froze the leftovers after reading a few suggestions to do so online so we will enjoy this meal at some point again this winter :)

3 celery stalks, chopped into 1 inch chunks

1 red pepper, chopped into 1 inch chunks

1/2 white onion, diced 

2 cloves garlic, crushed

1 teaspoon of tomato paste

few skirts of green tabasco sauce

1/2 teaspoon chili powder

1/4 teaspoon cumin

1 can of petit diced tomatoes

2 cans of black beans, drained and rinsed

3 cups of chicken stock

juice of one lime

brown rice

diced avocado

grated cheddar cheese
green onions/scallions, white and green sections chopped

dollop of sour cream

I sauteed the peppers, celery and onions for a few minutes until they were soft.  Then I added the garlic and cooked that together for a few more minutes.  Next, I added the spices, tabasco sauce, and the tomato paste and stirred it around so it was all mixed together well.  Then I added the tomatoes, stock, and beans.  I let that simmer with the top on but slightly tipped for about 20 minutes.  Once everything was soft I pureed everything in two batches.  Then I put it back in the pot and let it cook together for another 5 minutes or so.  Right before I took it off the heat, I stirred in the juice of one lime.  I served it over brown rice with chunks of avocado, a little grated cheddar cheese and a dollop of sour cream. 

Enjoy!