Ingredients
4 celery ribs, sliced1 large onion, chopped8 garlic cloves, minced1 jalapeno pepper, seeded and chopped4 teaspoons canola oil4 cans (15 ounces each) black beans, rinsed and drained2 cans (14-1/2 ounces each) vegetable broth3/4 cup water2 teaspoons dried oregano2 teaspoons ground cumin1 to 2 teaspoons chili powder1 to 2 teaspoons pepper1/2 teaspoon ground coriander1/4 to 1/2 teaspoon crushed red pepper flakes1/8 to 1/4 teaspoon hot pepper sauceGARNISH:9 tablespoons chopped tomatoes9 teaspoons fat-free sour cream9 teaspoons minced fresh cilantro
Preparation
In a Dutch oven coated with cooking spray, saute the celery, onion, garlic and jalapeno in oil until onion is tender. Stir in the beans, broth, water, seasonings and hot pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Cool slightly.
In a blender, process soup in batches until smooth. Return to the pan; heat through. Garnish each serving with tomatoes, sour cream and cilantro.
