Vegan Black Bean Soup

We recently adapted this recipe for a yummy dinner enjoyed with some of Abram's students. We served it along with Lancaster Carolyn's kale salad. Yum!
Vegan Black Bean Soup
olive oil
1 1/2 onions, chopped
6 cloves of garlic, crushed
9 c. bean juice and water or veggie stock
6 c. black beans (soaked overnight and cooked until tender)
3/4 c. rice
1 c. chopped bell pepper
small hot pepper, minced
2 stalks celery
2 carrots
6 T. red wine vinegar
1 1/2 T. chili powder
1 1/2 t. cumin
1 t. oregano
1/2 t. ground black pepper
salt

In a large pot, cook onions in olive oil until tender. Add garlic and cook 1-2 minutes more. Add remaining ingredients. Bring to a boil. Simmer until veggies are tender (~30 min.) or longer. Serve with avocado, sour cream (vegan or not), and chips.