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Soup:
1 med onion, minced
2 T olive oil
2 celery stalks, chopped
2 medium carrots, chopped
4 garlic cloves, minced
4 c vegetable broth
2 15 oz cans black beans, drained
1 T chili powder
2 t oregano
1 tsp salt
Garnish:
1 med tomato. choped
1 avocado, cubed
1/4 cup fresh cilantro, minced
1 green onion, sliced
1 T olive oil
2 tsp fresh lime juice
Tortilla chips
In medium soup pot on medium heat, saute onions in oil until translucent. Add the celery, carrots, and garlic and saute for 2-3 mins. Add stock, beans, chili powder, oregano and salt. bring to a boil, then reduce heat. Cover with lid and simmer for 15-20 mins. While soup simmers, in a medium bowl, stir together the tomatoes, avocado, cilantro, green onions, oil, and lime juice. Set aside, Blend half of the soup until smooth. Return to pot and reheat. Serve topped with a generous helping of avocado salsa and tortilla chips.
4 servings
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 SkinMedSpa
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