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Title: Contest-Winning Black Bean Soup
Categories: Beans, Vegetables, Chilies, Herbs, Dairy
Yield: 8 servings

45 oz (3 cans) black beans; rinsed
- drained, divided
3 Celery ribs w/leaves;
- chopped
1 lg Onion; chopped
1 md Red bell pepper; chopped
1 Jalapeno; seeded, chopped
2 tb Olive oil
4 cl Garlic; minced
29 oz (2 cans) chicken or
- vegetable broth
14 1/2 oz Can diced tomatoes w/green
- peppers & onions;
- undrained
3 ts Ground cumin
1 1/2 ts Ground coriander
1 ts Louisiana-style hot sauce
1/4 ts Pepper
1 Bay leaf
1 ts Lime juice
1/2 c Sour cream
1/4 c Chopped green onions

In a small bowl, mash 1 can black beans; set aside. In a
large saucepan, saute the celery, onion, red pepper and
jalapeno in oil until tender. Add garlic; cook 1 minute
longer.

Stir in the broth, tomatoes, cumin, coriander, hot
sauce, pepper, bay leaf, mashed black beans and
remaining whole beans. Bring to a boil. Reduce heat;
cover and simmer for 15 minutes.

Discard bay leaf. Stir in lime juice. Garnish each
serving with 1 tablespoon sour cream and 1-1/2 teaspoons
green onion.

Angee Owens, Lufkin, Texas

Makes: 8 servings (2 quarts

RECIPE FROM: https://www.tasteofhome.com

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