Black Bean Soup With Chips And Salsa

• 1 tbsptertolli olive oilt\t15 mL
• 1tach: small onion, celery stalk and carrot, choppedt\t1
• 4tloves garlic, mincedt\t4
• 2 1/2 cupstnorr Vegetable Brotht\t625 mL
• 19 oztan black beans, rinsed and drainedt\t540 mL
• 1 tbspthili powdert\t15 mL
• 2 tsptried oregano leavest\t10 mL
• 1/2 tsptaltt\t2 mL
• 2tay leavest\t2
• 1/2timet\t1/2
• 1/4 cuptach: chopped tomato, avocado, coriander, chopped green onion (or 1/2 cup prepared salsa)t\t50 mL
• bite-size tortilla chips

1. Heat oil in pan. Add onion, celery, carrot and garlic; cook until tender.
2. Stir in broth, beans and seasonings. Bring to a boil. Simmer, covered 15 minutes. Discard bay leaves. Puree, leaving a bit chunky.
3. Meanwhile, stir tomato with avocado, coriander and green onion. Moisten with olive oil and lime juice. Season with salt. Place 3 to 4 tortilla chips on soup. Top chips with salsa.
4. Tip:
5. For extra heat, splash in some hot pepper sauce.

olive oil, onion, garlic, vegetable broth, black beans, chili powder, oregano, salt, bay leaves, limett, tomato, bitesize tortilla chips

Taken from www.epicurious.com/recipes/member/views/black-bean-soup-with-chips-and-salsa-1269061 (may not work)