Contest-Winning Black Bean Soup

By altschiller

Ingredients

• 3 cans (15 ounces each) black beans, rinsed and drained, divided
• 3 celery ribs with leaves, chopped
• 1 large onion, chopped
• 1 medium sweet red pepper, chopped
• 1 jalapeno pepper, seeded and chopped
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 2 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth
• 1 can (14-1/2 ounces) diced tomatoes with green peppers and onions, undrained
• 3 teaspoons ground cumin
• 1 -1/2 teaspoons ground coriander
• 1 teaspoon Louisiana-style hot sauce
• 1 /4 teaspoon pepper
• 1 bay leaf
• 1 teaspoon lime juice
• 1 /2 cup reduced-fat sour cream
• 1 /4 cup chopped green onions
• View Recipe
• Directions

Details

Adapted from tasteofhome.com

Preparation

Step 1

Prep: 20 min. Cook: 25 min.n a small bowl, mash one can black beans; set aside. In a large saucepan, saute the celery, onion, red pepper and jalapeno in oil until tender. Add garlic; cook 1 minute longer.
Stir in the broth, tomatoes, cumin, coriander, hot sauce, pepper, bay leaf, mashed black beans and remaining whole beans. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
Discard bay leaf. Stir in lime juice. Garnish each serving with 1 tablespoon sour cream and 1-1/2 teaspoons green onion.