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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.
Ingredients
| 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 |
| 1½ | teaspoons coriander |
| 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 |
Directions
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
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