Black Bean Stoup (6 Servings)

2 Tbls olive oil
1 large onion, chopped
3 ribs celery, chopped
4 garlic cloves, chopped
1 jalapeno pepper, seeded and chopped
1 bay leaf
1 red bell pepper, seeded and chopped
3 (15oz) cans black beans
2 Tbs ground cumin
1-1/2 tsp ground coriander
salt & pepper
2 to 3 Tbls hot sauce, divided
1 quart chicken or vegetable stock
1 (15-oz) can diced tomatoes, diced tomatoes with peppers & onions or stewed tomatoes

Heat a medium soup pot over medium high heat. Add 2 tablespoons of olive oil o the hot pot, then onion, celery, garlic, jalapeno and bay leaf. Drain 2 cans of beans and add them. Use a fork to mash up the last can of beans. 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. Add the lime juice. Remove and discard the bay leaf.

Serves 6


Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user DLR4499.