I had a hankering for some black bean soup last week, and Mother Nature ushered in a timely cold front for me to contend with, so I searched the Internet for some recipes. This one looked most appetizing to me, but I made some tweaks to suit my taste as well as create enough portions that I could spread out over the week. My recipe is as follows:
4 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
1 green pepper, chopped
2 tablespoons olive oil
4 garlic cloves, minced
3 cans (14-1/2 ounces each) chicken broth or vegetable broth
2 large tomatoes
3 teaspoons ground cumin
1/4 teaspoon cayenne pepper
1-1/2 teaspoons ground coriander
1 teaspoon Louisiana-style hot sauce
1/4 teaspoon black pepper
1 bay leaf
1 bundle cilantro, chopped
Salt to taste
Sour cream and chopped green onions for garnish
In a small bowl, mash one can black beans; set aside. In a large saucepan, sauté the celery, onion, red pepper and jalapeno in oil until tender.
Add garlic; cook 1 minute longer.
Stir in the broth, tomatoes, green pepper, cumin, cayenne pepper, coriander, hot sauce, pepper, bay leaf, remaining beans and reserved mashed beans. Bring to a boil. Salt to taste. Reduce heat; cover and simmer for 15 minutes.
Discard bay leaf. Stir in lime juice. Garnish each serving with sour cream, cilantro, and chopped green onion.
NOTE: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Bonus: I threw some tortilla chips into my bowl after snapping the photo above. DELICIOUS!