Black Bean Stoup PRINT
This is one of our favorite Rachael Ray recipes. It’s a hearty soup that is both healthy and super fast to make.
|2||tablespoons olive oil, 2 turns of the pan|
|1||sprig fresh bay leaves or 1 large dried bay leaf|
|1||jalapeno pepper, seeded and chopped|
|4||cloves garlic, chopped|
|3||ribs celery with greens, chopped|
|1||large onion, chopped|
|1||red bell pepper, seeded and chopped|
|3||(15-ounce) cans black beans|
|2||tablespoons ground cumin|
|Salt and pepper|
|2 to 3||tablespoons plus 2 teaspoons hot sauce, divided|
|2||cups chicken or vegetable stock|
|1||(15-ounce) can diced tomatoes, diced tomatoes with peppers and onions or, stewed tomatoes|
Heat a medium soup pot over medium-high heat. Add olive oil to hot pot then bay leaves, jalapeno, garlic, celery and onions.
Cook 3 to 4 minutes, then add red peppers and continue to cook. Drain 2 cans of beans and add them.
With remaining can, pour the juice and half the beans into the pot. Use a fork to mash up the beans remaining in the can.
Stir the mashed beans into the pot and season with cumin, coriander, salt and pepper and 2 to 3 tablespoons hot sauce.
Add stock and tomatoes to the stoup and bring to a bubble. Reduce heat and simmer 15 minutes over low heat.
In a small bowl, mix together sour cream and scallions and reserve for topping the stoup. Ladle up black bean soup and top with sour cream mixture