Ingredients

• 1 tbsp oil
• 1 small yellow onion, diced
• 1 celery rib, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 1/2 jalapeño, minced (optional)
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp dried oregano
• 2 15-oz cans black beans, not drained
• 3 cups vegetable broth
• 1 cup jarred salsa
• Zest and juice fo 2 limes
• Salt and pepper to taste

Preparation

Heat the oil in a large skillet or frying pan over medium-high heat. Add the onion, celery, and red pepper and cook until softened, about 4 minutes. Add garlic and jalapeño and cook, stirring, for an additional minute. Add chili powder, cumin and oregano, cook for another 30 seconds.
Pour the mixture into slow cooker. Add beans, vegetable broth, and salsa. Cook on high for 3 to 4 hours or low for 6-8 hours.
Use an immersion blender to puree soup to desired consistency. Add lime zest and juice and season with salt and pepper.
Serve immediately with avocado and chopped cilantro or store in the refrigerator for up to 4 days.