1 medium onion - minced or chopped fine
2 cloves of garlic - minced
3 stalks of celery - sliced
3/4 C vegetable or beef broth - no sodium
1/2 of an 8 ounce can tomato sauce - no salt added
1/2 lime - juiced
1/2 tsp chipotle sauce
1/2 tsp kosher salt
2 tablespoons Olive Oil
Cilantro - fresh and chopped (optional)
In dutch oven, put in olive oil, onion, and celery. Saute until onion begins to turn translucent.
Add garlic stirring so it doesn't burn.
Add rinsed and drained black beans.
Add broth and tomato sauce
Heat throughly.
Transfer to blender and blend mixture well. Return soup to pan.
Add half of the juice from the juiced lime, salt and chipotle sauce.
Heat well and let simmer for 20 - 30 minutes.
Just before serving add the last half of the juice from the lime. Stir well.
After dishing it into bowl, you can top it with cilantro if desired.
