Judy's Vegetarian Black Bean Soup

Bert's Kitchen Witch's Note:

This recipe is one from my friend Judith, who is a vegetarian. It's very tasty, and even carnivores won't miss the meat.

• Total Time: 35 mins
• Prep Time: 10 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

• 3 tablespoons olive oil
• 1 small onion (finely chopped)
• 3 garlic cloves (minced)
• ½ green bell pepper (finely chopped)
• ½ red bell pepper (finely chopped)
• ½ cup celery (chopped)
• 2 (15 ounce) cans black beans
• 2 (15 ounce) cans Mexican-style tomatoes
• 1 cup water
• ½ teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon ground coriander
• ½ teaspoon ground cumin
• ¼ cup sour cream

Directions:

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.

Reviews

[Dreamer in Ontario]

I really enjoyed this soup. I couldn't find mexican tomatoes so used salsa instead. That probably made the soup a bit more spicy than intended. I also only had 1 can of black beans so I used it and 1 can of kidney beans. Delicious

[Cilantro in Canada]

Excellent soup. I pureed the tomatoes. I used extra broth and added pasta and corn to it. Thanks for the recipe.

[:)Deborah]

I love this recipe and have made it a number of times. I add a dash of cayanne pepper instead of black pepper and a spoonful of yogurt on top when i serve it. Delicious!!!