6 1Tolive oil 4green onions, sliced 1celery stalk, thinly sliced 4garlic cloves, minced 2tground cumin 0.125tcayenne 1pnsalt 1pnblack pepper 2cnblack beans (15 oz) 1cndiced tomatoes (petite) Ran out of ingredient space, continuing here 1.5 cups chicken broth In med saucepan, heat oil over medium heat. Add green onions (or regular onion), celery, garlic, cumin, cayenne, salt, and pepper. Cook, stirring occasionally, until vegetables soften. Add black beans and their liquid, diced tomatoes with juices and chicken broth. Bring to a simmer and cook for 10 minutes. Transfer 2 cups soup to a blender and process until smooth. Return soup to the pan and stir to combine Return to a simmer and cook for 10 minutes longer. Season with 1 tablespoon fresh lime juice (I forgot that and didn't miss it). I served with reduced fat sour cream, reduced fat cheese, and habanero sauce. PERFECT!!!