INGREDIENTS
2 tbsp
olive oil
1
medium onion, thinly sliced
1
carrot, thinly sliced or grated
1
celery stalk, chopped
1/2
red bell pepper, julienned
1
tsp chili powder
1
tsp cumin
1
tsp garlic powder
4 cups
low sodium vegetable stock
2 cups
water
1
small can (14 oz/398 ml) crushed tomatoes
2 cans
(19 oz/540 ml) low sodium black beans, drained and rinsed
1 handful
fresh cilantro, chopped
salt and pepper
avocado
fresh cilantro
chopped red onion
lime