3 tbsp olive oil
1/2 medium finely chopped yellow onion
1/2 cup finely chopped celery
1/2 medium finely chopped green bell pepper
1 garlic clove, finely chopped
1 cup water
2 cans (15-oz each) black beans
2 cans (15-oz each) Mexican-style stewed tomatoes
1/2 tsp cumin
1/2 tsp ground coriander
1/2 tsp salt
1/2 tsp black pepper
1/4 cup sour cream
Heat the olive oil in a 10-inch skillet; add the onion, celery, bell pepper, and garlic. Saute approximately 5 minutes or until the vegetables are tender.
Drain the black beans.
In a large saucepan, combine the sauteed veggies, black beans, water, and undrained tomatoes; stir in the cumin, coriander, salt, and black pepper. Cook, stirring occasionally, over medium-low heat for 15 minutes. Spoon half the mixture into a blender container and process until pureed. Return pureed mixture to the saucepan with the remainder of the soup. Cook, stirring occasionally, until completly heated through.
To serve, ladle into bowls and top each bowl with a tablespoon of sour cream. Serve with baked tortilla chips.
Yield: 4 servings.
Note: File Photo