Sauté chopped veggies in olive oil and season with salt and pepper in a large stock pot for about 3-4 minutes until tender. Add garlic and stir then immediately add half of the black beans (don’t burn your garlic), seasoning and stock/broth. Use immersion blender to make a smooth texture then add tomatoes and the rest of the black beans. Simmer for a minimum of 15 minutes. Before serving, add lime juice. Top with sour cream as a garnish in each bowl. Too spicy? Add more sour cream or just keep eating, you’ll enjoy the endorphin rush!