Judy's Vegetarian Black Bean Soup

• olive oil↗3 tablespoons
• small onion (finely chopped)↗1
• garlic cloves (minced)↗3 cloves
• green bell pepper (finely chopped)1⁄2
• red bell pepper (finely chopped)↗1⁄2
• celery (chopped)↗1⁄2 cup
• black beans↗2 cans

  (15 ounce)

• Mexican-style tomatoes↗2 cans

  (15 ounce)

• water↗1 cup
• salt↗1⁄2 teaspoon
• pepper↗1⁄2 teaspoon
• ground coriander↗1⁄2 teaspoon
• ground cumin↗1⁄2 teaspoon
• sour cream↗1⁄4 cup

Step-by-step instructions

1. 1

   Heat olive oil in a skillet.

2. 2

   Add onion, bell peppers, celery,and garlic.

3. 3

   Sauté until tender (about 5-6 minutes).

4. 4

   Drain and rinse black beans.

5. 5

   Combine sautéed vegetables, water, undrained tomatoes and black beans in a large sauce pan.

6. 6

   Stir in the salt, pepper, coriander and cumin.

7. 7

   Simmer over a medium-low heat for 15 minutes, stirring occasionally.

8. 8

   Place 1/2 of the pan contents into a blender and purée.

9. 9

   Return to sauce pan with remaining bean mixture. Cook, stirring occasionally, until hot (5 minutes).

10. 10

    Ladle into serving bowls and top each bowl with one TBS sour cream.