Blackbean Soup

1 bay leaf
1 hot pepper, seeded and diced
3-4 celery ribs (the yellow leafy stuff), finely chopped
1 red bell pepper, finely chopped
3 cloves garlic, diced
1 large onion, any color, finely chopped
(Any other vegetables you would like to add in: Zucchini, Squash, Carrots, etc.)
3 cans black beans, lightly drained; mash one can with a fork before pouring in pot
1 can diced tomatoes, plain or seasoned
chicken or vegetable stock
1 1/2 tsp coriander
2 tbsp ground cumin
drizzle of hot sauce
salt and pepper


(optional garnish)
1 small bunch green onions, finely chopped (about 1 cup)
1 cup greek yoghurt
zest and juice from 1 small lime

Preheat deep skillet or medium-sized soup pot, sprinkle bottom of pan with olive oil and place bay leaf in pan. Add hot pepper and garlic.
Chop celery finely and add into pot, then chop onion and add to pot. Shimmy pan to coat bottom in oil. Add in bell pepper and stir together.
Add in beans and diced tomatoes, stir together, then add stock. Add as much stock as you would like, depending on how thick you want your stoup. Add in coriander, cumin, hot sauce, and s&p.
Simmer about 20 minutes.
In a small bowl, mix together green onions, sour cream, and lime.
Spoon soup into individual bowl and top with a spoonful of sour cream dip, if desired (I don't use it but my mom does).

yoghurt not included in nutrition info.

Serves 8, with HUGE portions!

Number of Servings: 8

Recipe submitted by SparkPeople user PESCETARIAN.