Black Bean Soup

By bakers_delight85

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
• 4 garlic cloves, minced
• 2 Tbsp. olive oil
• 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 tsp. ground cumin
• 1-1/2 tsp. ground coriander
• 1 tsp. Louisiana-style hot sauce
• 1/4 tsp. pepper
• 1 bay leaf
• 1 tsp. lime juice
• 1/2 cup reduced-fat sour cream
• 1/4 cup chopped green onions

Details

Servings 8

Preparation

Step 1

In a small bowl, mash one can black beans; set aside. In a Dutch oven, saute the celery, onion, red pepper, jalapeno and garlic in oil until tender. Stir in the broth, tomatoes, cumin, coriander, hot sauce, pepper, bay leaf, remaining beans and reserved mashed 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 Tbsp. sour cream and 1-1/2 tsp. green onion.
Per serving (1 cup): 222 calories, 5g fat, 5mg cholesterol, 779mg sodium, 32g carb, 9g fiber, 11g protein.