• In a large pot or pressure cooker heat olive oil over medium heat. Add the carrots, onions and red bell pepper. Cook 5 minutes, stirring frequently, until tender. Add garlic and cook for 2 minutes.

For Regular Cooking:

• Stir in black beans, diced tomatoes, tomato sauce and vegetable broth. Stir to combine.
• Add all the remaining ingredients EXCEPT avocados. Stir until all ingredients until well combined. Bring to a boil, reduce the heat to simmer, and cook, covered, for about 30 minutes. Remove bay leaves
• Serve with sliced avocado, cilantro leaves, lime wedges and sour cream. Enjoy

For Pressure Cooking:

• Stir in black beans, diced tomatoes, tomato sauce and vegetable broth. Stir to combine.
• Add all the remaining ingredients EXCEPT avocados. Stir until all ingredients until well combined. Follow The manufacturer's guide for locking the lid and preparing to cook. Set on soup setting and cook on high for 20 minutes. After the pressure cook cycle is complete, follow manufactures guide for a quick release. Wait until cycle is complete. Unlock and remove the lid and remove the bay leaves.
• Serve with sliced avocado, cilantro leaves, lime wedges and sour cream. Enjoy

For Slow Cooking:

• Place sautéed vegetables and all the remaining ingredients EXCEPT avocados into slow cooker. Stir until all ingredients are well combined. Cook on low for 8 hours or high for 4-6 hours. Remove bay leaves
• Serve with sliced avocado, cilantro leaves, lime wedges and sour cream. Enjoy