Black Bean Soup

Black Bean Soup

1-1/2 C. Onion, Chopped (or 1/3 C. dehydrated onion)
1 T. Olive Oil
1 C. Red bell pepper, chopped
4 cloves Garlic, minced
1 14.5 oz. can Diced Tomatoes, undrained
1 4 oz. can Diced Green Chiles
¾ C. Dehydrated Carrots
1-1/2 t. Ground cumin
3 C. Chicken Broth
6 C. Cooked Black Beans, drained (or 4 15 oz. cans, drained and rinsed)
¼ C. Red Wine Vinegar

Heat oil in large, deep saucepan. Sauté onion (if using fresh), bell pepper and garlic until tender. Add remaining ingredients (including dehydrated onions) and simmer for 10 minutes. Serve garnished with sour cream and tortilla chips or corn chips