Diced tomatoescilantro leaves, diced scallions, avocado, sour cream (if you eat dairy) for topping, if desired
Add three cans of black beans to a 3-quart or larger Crock Pot.
Add the olive oil to a large saute pan over medium heat. Add onion and carrots; saute for about five minutes until the onion softens and begins to turn transluscent. Add jalapeno pepper, garlic, chili powder, cumin, oregano, salt, and pepper and saute, stirring, for another minute. Add tomato paste, vegetable broth, and Tabasco sauce, stirring until tomato paste is dissolved. Pour into Crock Pot over beans.
Cook on low 6 - 8 hours.
Remove cover and allow to cool a bit, until safe to handle. Using an immersion blender or working in batches with a blender, puree soup. Return soup to the Crock Pot and add the last can of beans and the rice. Cook on medium for another half hour.
Taste and adjust seasonings if desired - add more salt and pepper if you like, a little more Tabasco if you want.
Scoop into individual bowls and squeeze a lime wedge over the top of each. Add toppings if desired.
Keeps refrigerated in an airtight container for three or four days. The soup can thicken over time, so thin with additional vegetable broth before serving leftovers, if desired.