Black Bean Soup

This was a pretty great tasting soup. Not too spicy, for me, and with some spice for Don. The kids would not try it but I really did not think they would. Its a pretty simple recipe and takes about 15 minutes prep with another 20-30 minutes for the cooking. So much better than a canned black bean soup. I found the recipe in the Taste of Home Healthy Cooking November 2008 issue. I did cook my beans from dried, I used 2 cups cooked beans for each can of beans. I also used chicken broth from the freezer.

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 bell 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 ounce) diced tomatoes with green peppers and onions, undrained
3 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon Louisiana 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, saute 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 with 1 tablespoon sour cream and 1 1/2 teaspoons green onion.