Black Bean Stoup

By

This is one of our favorite Rachael Ray recipes. It's a hearty soup that is both healthy and super fast to make.

  • 4
  • 10 mins
  • 30 mins

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
  • 1 1/2 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

Preparation

Step 1

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

You'll also love

You'll also love