1/2 onion, chopped
1/2 stalk celery, chopped
2 Tbs vegetable oil
15 ounce can black beans, drained and rinsed
2 cups gluten-free chicken broth
1/2 tsp salt pepper
In a large soup pot, sauté onion and celery in oil.
Add remaining ingredients and puree all in blender. Return soup to pot.
Mix 2 Tbs cornstarch with 1/4 cup cold water. Stir into soup.
Bring soup to a boil, stirring frequently. Simmer on low until ready to serve.
Garnish with chopped egg, onion, bacon, cheese, etc. if desired.
Makes 1 Quart.