1 cup canned black beans
1 clove garlic, minced
1/2 cup carrots, diced
8 cups chicken broth
2 hard-boiled eggs, chopped
1 cup chopped green chiles
1 tablespoon olive oil
1/4 cup celery, diced
1 cup onion, minced
1/2 teaspoon salt
1/2 cup chopped green onion

In a large saucepan, place the beans and broth and bring to a boil. Reduce the heat to simmer and partially cover the pot. Cook for 2 - 3 hours or until the beans are thoroughly cooked.

In a heavy skillet heat olive oil, add onion and garlic, and cook them over low heat until they are transparent. Add the celery and carrots and cook the mixture, stirring for a few minutes longer. Add the vegetables to the beans, salt to taste and simmer the soup for another 30 minutes. Serve the soup hot, garnished with the egg, green onion and chiles, as desired.