1 onion, finely chopped
2 garlic cloves, minced
2 celery ribs, finely chopped ( I was out of this, so I used 1 tsp celery salt)
2 small chicken bouillon cubes or consume
1-1 1/2 cup boiling water
2 (15 ounce) cans black beans, undrained
1/2 teaspoon salt
1/2 teaspoon cumin
1 tbsp Vinegar
1. In a pot, combine the first five ingredients; simmer for 10 minutes.
2. Add half a can of beans, salt and cumin; cook for 5 minutes.
3 Puree soup (I use an immersion blender which makes it easy to do it right in the pot).
4 Add the rest of the beans and vinegar to the soup and simmer until thickened.