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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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âThis is an awesome soup that is light and it doesn't contain meat. You could add lean beef or chicken for a variation of this soup.â Angee Owens - Lufkin, Texas 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 |
Directions:
1. In 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.
2. 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.
3. Discard bay leaf. Stir in lime juice. Garnish each serving with 1 tablespoon sour cream and 1-1/2 teaspoons green onion. Yield: 8 servings (2 quarts).
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