2 Tab olive oil
1 medium onion ¼ inch dice, about 2 cups
2 cloves garlic, minced
1 rib celery, ¼ inch dice
½ large red bell pepper, ¼ inch dice
2 teaspoons ground cumin
1 teaspoon ground coriander
½ jalapeno, seeds and ribs removed, finely diced
2 15 ounce cans black beans, drained
2 cups vegetable stock
½ cup tomato sauce
2 cups water
½-1 teaspoon salt
finely diced red bell pepper or jalepeno, or red onion
fresh cilantro leaves, sour cream, avocado, crumbled bacon
Make the soup:
In a large heavy pot, over medium heat, heat the oil and add the onion, garlic, celery, and red bell pepper with a pinch of Kosher salt. Stir until beginning to soften, about 5 minutes. Add the cumin, coriander and jalepeno. Stir to coat the vegetables and cook the spices until fragrant, about 1-2 minutes. Add the rest of the ingredients, stir to combine and bring to a boil. Turn down to a simmer, cover and cook for 20-25 minutes, stirring occasionally.
If you like, blend all or some of the soup in batches to make it creamy. I like blending about half of it, so that there’s still some chunky texture. Top with garnishes, if desired. This is easily frozen or can be stored on the fridge for up to 4 days.
Makes 4 servings. YUM!
1. Buy BPA-free canned beans, and tomato sauce too—Muir Glen tomato products are also BPA-free.
2. This is so easy, that’s it.