Name: Spicy Black Bean Soup
Yield: 4 servings
Ingredients: 1 large red onion, chopped; 1 medium sweet red pepper, chopped; 1 jalapeno pepper, seeded and minced; 2 tablespoons olive oil; 3 garlic cloves, minced; 3 (15 ounce) cans black beans, rinsed and drained; 3 12 cups vegetable broth; 1 (14 1/2 ounce) can diced tomatoes with mild green chilies, undrained; 1 (4 ounce) canchopped green chilies; 13 cup sherry wine or 13 cup vegetable broth; 2 tablespoons minced fresh cilantro; 12 cup sour cream; 14 cup shredded cheddar cheese

1

In Dutch oven, saute onion and peppers in the oil until tender.

2

Add garlic, saute 1 minute longer.

3

Stir in beans, broth, tomatoes, and chopped green chilis.

4

Bring to a boil and then reduce heat.

5

Simmer, uncovered, for 25 minutes.

6

Add sherry and cilantro and cook 5 minutes longer.

7

Remove from heat and cool slightly.

8

Place half of soup in blender and puree.

9

Return to pan.

10

Serve with 2 tsp of sour cream and 1 tsp of cheese on top.

Spicy Black Bean Soup

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