Tex- Mex Tomato And Bean Soup

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2 carrots, chopped (about 1 c)

ribs celery, chopped (about 1 c)

1 red bell pepper, chopped (about 3/4 c)

1 tbsp olive oil

1 med onion, chopped (about 1 c)

1/4 tsp salt

1 lg can (28 oz) no-salt-added diced tomatoes

2 C water

1 can (15 oz) no-salt-added black beans, rinsed and drained

1/2 C cilantro leaves, chopped

2 tbsp chipotle chile pepper sauce (we used Tabasco brand)

1 Freshly squeezed juice of 1 sm lime

3 corn tortillas (6" diameter), sliced into 1/4" strips

6 tbsp fat-free sour cream (optional)

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