Black Bean Soup With Chips and Salsa

• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 stalk celery, chopped
• 1 carrot, chopped
• 4 garlic cloves, minced
• 2 12 cups vegetable broth
• 19 ounces black beans, rinsed and drained
• 1 tablespoon chili powder
• 2 teaspoons dried oregano leaves
• 12 teaspoon salt
• 2 bay leaves
• 12 lime
• 14 cup chopped tomato
• 14 cup chopped avocado
• 14 cup chopped coriander
• 14 cup chopped green onion (or 1/2 cup prepared salsa)
• bite-size tortilla chips

1. Heat oil in pan.
2. Add onion, celery, carrot and garlic; cook until tender.
3. Stir in broth, beans and seasonings.
4. Bring to a boil.
5. Simmer, covered 15 minutes.
6. Discard bay leaves.
7. Puree, leaving a bit chunky.
8. Meanwhile, stir tomato with avocado, coriander and green onion.
9. Moisten with olive oil and lime juice.
10. Season with salt.
11. Place 3 to 4 tortilla chips on soup.
12. Top chips with salsa.

olive oil, onion, celery, carrot, garlic, vegetable broth, black beans, chili powder, oregano, salt, bay leaves, lime, tomato, avocado, coriander, green onion, bitesize tortilla chips

Taken from www.food.com/recipe/black-bean-soup-with-chips-and-salsa-305686 (may not work)