• just enough oil to saute the onions and celery
• 3 ribs of celery, chopped
• 2-4 onions to taste
• 5 garlic cloves, minced
• 3 (15 oz.) cans no salt added black beans, drained, reserving 1 cup of liquid
• 4 cups low-sodium chicken broth
• 1 (28 oz.) can of no salt added stewed tomatoes, undrained
• 1 tbsp. ground cumin
• 1/4 tsp. cayenne (or to taste)

Comment:  All of the ingredients will be processed in a food processor or blender until smooth once the soup has cooked.

Heat the oil in a large sauce pan.  Cook the onions and celery for 10 to 15 minutes; add the garlic and cook a few minutes more.  Add the beans and the reserved 1 cup of liquid to the sauce pan.  Stir in the remaining ingredients and bring to a boil.  Reduce the heat and simmer, covered, for 30 minutes.  Remove from the heat and allow to cool.

Working in batches, process the soup in a food processor or blender until smooth.  Return to a clean pan and heat through.

Serve with a dollop of sour cream or some grated cheese.

Baked tortillas are good to serve with this soup.  Cut each tortilla round into 8 pieces, like a pie.  Place on a cookie sheet.  Rub 1 part oil to 3 parts lime juice on top of each piece.  Sprinkle with equal parts of chili powder and ground cumin.  You also can leave them plain or sprinkle a tad of salt on top.  Or use your imagination!

Bake in a preheated 350°F oven for 5 to 7 minutes.  Rotate the pan and cook for an additional 5 to 7 minutes.  I used whole wheat tortillas and they seem to brown quicker.  You do want them crisp but not too brown.

Recipe by cookingwithauntjuju.com