Spicy Black Bean Soup

kaynutrition.com

Cheryl Church Stott

2 cans (15oz) black beans, strained and rinsed

1 tbsp. olive oil

1 yellow onion, diced

2 green onions, diced

4 cloves garlic, diced

1 red bell pepper, cored and chopped

1 yellow bell pepper, cored and chopped

1 carrot, peeled and diced

2 ribs celery, roughly chopped

4 cups chicken or vegetable broth

1 bay leaf

2 tsp. ground cumin

1 tsp. chili powder

½ tsp. ground chillies

½ tsp. oregano

½ tsp. sea salt

⅛ tsp. ground pepper

2 tsp. red wine vinegar

To Serve: avocado, cilantro, green onion, corn chips

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