black bean soup

I've been on a cooking kick lately, must be that fall weather!
2tsp olive oil
1 cup each chopped onion, chopped red pepper, and chopped carrots
1 clove garlic minced
3 cups beef or vegetable broth
1 cup tomato sauce
2 cans black beans, drained and rinsed
2 tbsp chopped cilantro
1 tbsp lemon juice and brown sugar
2 tsp oregano
1 tsp chili powder, ground cumin, and Worcesteshire sauce
1/2 tsp dried thyme and chili pepper flakes
1/4 tsp black pepper
Heat olive oil in large soup pot over medium heat. Add onions, red pepper, carrots, garlic. Cook and stir for 5 minutes, until vegetables begin to soften. Ad all remaining ingredients. Bring to a boil. Reduce heat to med low and simmer, covered, for 10 minutes.
Remove soup from heat,( I have a hand blender that I stick in the soup pot and puree everything ( transfer soup to a blender if you don't). Serve soup with a dollop of sour cream and chopped cilantro if desired.