Black Bean Soup

I am so glad that it is cool outside. I love warm comfort food. Sorry the picture doesn't show the garnishes, I am working on not going to the grocery store everyday for one thing and come home with 10.
So even Brayden loves this soup. It is nice to get some hidden veggies in and Brayden actually clean the bowl.
Adapted from Healthy Cooking

1 PKG dried black beans
3 celery ribs, chopped
1 large onion, chopped
2 garlic cloves, minced
2 tsp. olive oil
½ tsp. thyme
1 tsp. Oregano
TBS taco seasoning
½ tsp salt
6 Cups reduced-sodium Chicken Broth
1 bay leaf
3 TBS lime juice
8 TBS reduced-fat sour cream
¼ C minced fresh cilantro
1 Can Fire Roasted Tomatoes
½ Can green chilies

Place beans in a large saucepan; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid. ( I did not do this method and soaked them for 8 hours)
In a Dutch oven coated with cooking spray, saute the celery, carrots, onion and garlic in oil until vegetables are tender. Add the beans, tomatoes, green chilies, broth, thyme, salt, taco seasoning and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/4 hours or until beans are tender. Discard bay leaf. Cool slightly.
In a blender, cover and process soup in batches until smooth. Return to pan; heat though. Stir in lime juice. Garnish each serving with sour cream and cilantro.