This spicy black bean soup is an award-winning example of the flavor of the southwestern US. It’s robust, earthy, flavorful, and has just enough kick to keep you on your toes.
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 tablespoons 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 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
In a small bowl, mash one can black beans; set aside. In a Dutch oven, sauté 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 tablespoon sour cream and 1-1/2 teaspoons green onion. Yield: 8 servings (2 quarts).