Black Bean Soup

We are finally getting some cool temperatures here, and by cool I mean 57 degrees, but hey, when you're used to triple digits this is paradise.

This soup is not only quick to put together but it's delicious and filling, perfect for a cold day.



Black Bean Soup

3 tablespoons olive oil
1/2 medium onion, finely chopped
1/2 cup finely chopped celery
1/2 medium green bell pepper, finely chopped
1 clove garlic, finely chopped
1 cup water
2 (15 oz) cans black beans
2 (15 oz) cans Mexican-style stewed tomatoes
1/2 teaspoon cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup sour cream

Heat olive oil in a medium skillet. Add onion, celery, bell pepper and garlic. Saute until vegetables are tender, about 5 minutes.



Drain and rinse beans.



Combine sauteed vegetables, beans, water and undrained tomatoes in a large saucepan. Stir in cumin, coriander, salt and pepper.



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

Spoon 1/2 of bean mixture into a blender container.



Process until pureed. Return to saucepan. Cook soup, stirring occasionally, until heated through, about 5 minutes.

Ladle into soup bowls. Top each serving with 1 tablespoon sour cream.