Black Bean Soup

1 1/2 c onion, chopped (or 1/3 cup dehydrated onion)
1 T olive oil
1 c red bell pepper, chopped
4 cloves garlic, minced
1 14.5 oz can diced tomatoes, undrained
1 4 oz can green chilies
3/4 c dehydrated carrots
1 1/2 tsp ground cumin
3 C chicken broth
6 C cooked black beans, drained (or 4 15 oz cans, drained and rinsed)
1/4 C red Wine vinegar

Heat oil in large, deep saucepan. Saute onion (if using fresh), bell pepper, and garlic until tender. Add remaining ingredients (including dehydrated onion) and simmer for 10 minutes. Serve garnished with sour cream and tortilla chips or corn chips.