Spicy Black Bean Soup with Avocado

In a food processor add onion, tomatoes, jalapeno, black beans and olive oil. Pulse several times, add half of the vegetable stock then run processor on high for several minutes to puree to a fairly smooth consistency.

In a large Dutch oven or similar pot with lid add ingredients from food processor. Set stove top to medium heat. Add cumin, oregano, remaining vegetable stock and lime juice into the pot and stir together. Cover and cook 20 minutes on medium heat stirring during cooking time. Salt and pepper to taste.

Garnish an individual soup bowl with avocado slices and green onions.

Note: If you are going to freeze the soup skip the avocado and green onion garnish. Let soup completely cool down and place in airtight freezer containers. Will keep in freezer for several months.