Southwest Black Bean Soup

2 Tbs. olive oil

1 large onion, finely diced

1 red bell pepper, finely diced

2 – 3 stalks celery, finely diced

4 cloves garlic, finely minced

1 jalapeño pepper, seeded and finely minced

1 4-oz. can very finely minced or pureed mild green chilies

1 15-oz. can petite diced tomatoes, drained

1 c. salsa

4 tsp. Penzey’s Southwest seasoning*

2 bay leaves

6 15-oz. cans beans (2 undrained, 2 lightly drained, 2 drained, rinsed and finely chopped)

3 – 4 c. chicken broth

Juice of two limes

Salt and pepper to taste

Hot sauce to taste (optional)

Saute onion, bell pepper and celery at medium-high heat until very soft and slightly caramelized. Add the garlic and jalapeño and sauté for another minute or two. Add the tomatoes, salsa, green chilies, southwest seasoning and bay leaves. Reduce the heat to medium, and cook until reduced, 10 minutes or so. Add the beans and chicken broth and continue to cook until the soup is thick, about 30 minutes (it should have a chilli-like consistency). Add the lime juice, salt and pepper, and hot sauce (if using) to taste.

Serve with chips, lime wedges, cilantro and guacamole.

*Penzey's Southwest Seasoning is a seasoning blend that contains sweet ancho pepper, onion, garlic, black pepper, Mexican oregano, cayenne red pepper, cumin, paprika, chipotle and cilantro.