Mexican

Black Bean Stoup is for Soup.

Black Bean Stoup takes 25 minutes to prepare.

Black Bean Stoup takes 25 minutes to cook.

Black Bean Stoup makes 4 servings.

The ingredients for Black Bean Stoup are:

2 tablespoons extra- virgin olive oil, 2 turns of the pan
1 large onion, chopped
3 ribs celery with greens, chopped
4 cloves garlic, chopped
1 jalapeno pepper, seeded and chopped
1 fresh bay leaf or 1 large dried bay leaf
1 red bell pepper, seeded and chopped
3 (15-ounce) cans black beans
2 tablespoons ground cumin, a couple of palm fulls
1 1/2 teaspoons ground coriander, 1/3 palm full
Salt and pepper
2 to 3 tablespoons plus 2 teaspoons hot sauce, divided
1 quart chicken or vegetable stock
1 (15-ounce) can diced tomatoes, diced tomatoes with peppers and onions, or stewed tomatoes
1/2 cup sour cream
2 to 3 scallions, chopped

Here is how you make Black Bean Stoup:

Makes 4 servingsHeat a medium soup pot over medium high heat. Add 2 tablespoons extra-virgin olive oil to the hot pot, then onion, celery, garlic, jalapeno, and bay leaf. Cook 3 to 4 minutes, then add red peppers and continue to cook. Drain 2 cans of beans and add them. Use a fork to mash up the beans in the remaining can. Stir the mashed beans into the pot and season with cumin, coriander, salt and pepper and 2 to 3 tablespoons hot sauce. Add stock and tomatoes to the stoup and bring to a bubble. Reduce heat and simmer 15 minutes over low heat. Add the lime juice. Remove and discard the bay leafLadle up black bean soup and top with sour cream and scallionsNumber of Servings: 4Recipe submitted by SparkPeople user CLOGRPAM.

The nutritional information for Black Bean Stoup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 577.5

• Total Fat: 16.9 g
• Cholesterol: 17.7 mg
• Sodium: 1,491.6 mg
• Total Carbs: 84.8 g
• Dietary Fiber: 25.6 g
• Protein: 28.8 g

Black Bean Stoup is Mexican cuisine.