Judy's Vegetarian Black Bean Soup

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 1 small onion (finely chopped)
• 3 garlic cloves (minced)
• 1/2 green bell pepper (finely chopped)
• 1/2 red bell pepper (finely chopped)
• 1/2 cup celery (chopped)
• 2 (15 ounce) cans black beans
• 2 (15 ounce) cans mexican-style tomatoes
• 1 cup water
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/4 cup sour cream

Recipe

• 1 heat olive oil in a skillet.
• 2 add onion, bell peppers, celery,and garlic.
• 3 sauté until tender (about 5-6 minutes).
• 4 drain and rinse black beans.
• 5 combine sautéed vegetables, water, undrained tomatoes and black beans in a large sauce pan.
• 6 stir in the salt, pepper, coriander and cumin.
• 7 simmer over a medium-low heat for 15 minutes, stirring occasionally.
• 8 place 1/2 of the pan contents into a blender and purée.
• 9 return to sauce pan with remaining bean mixture. cook, stirring occasionally, until hot (5 minutes).
• 10 ladle into serving bowls and top each bowl with one tbs sour cream.