Contest-Winning Black Bean Soup

Name: Contest-Winning Black Bean Soup
Ingredients: 3 cans (15 ounces each) black beans, rinsed and drained, divided; 3 celery ribs with leaves, chopped; 1 large onion, chopped; 1 medium sweet red pepper, chopped; 1 jalapeno pepper, seeded and chopped; 2 tablespoons olive oil; 4 garlic cloves, minced; 2 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth; 1 can (14-1/2 ounces) diced tomatoes with green peppers and onions, undrained; 3 teaspoons ground cumin; 1-1/2 teaspoons ground coriander; 1 teaspoon Louisiana-style hot sauce; 1/4 teaspoon pepper; 1 bay leaf; 1 teaspoon lime juice; 1/2 cup reduced-fat sour cream; 1/4 cup chopped green onions

"Black bean soup recipes are among my favorite because they're light and it most of the time don't contain meat. For this recipe, you could add lean beef or chicken for a variation. —Angee Owens, Lufkin, Texas..."

INGREDIENTS

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3 cans (15 ounces each) black beans, rinsed and drained, divided

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3 celery ribs with leaves, chopped

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1 large onion, chopped

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1 medium sweet red pepper, chopped

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1 jalapeno pepper, seeded and chopped

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2 tablespoons olive oil

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4 garlic cloves, minced

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2 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth

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1 can (14-1/2 ounces) diced tomatoes with green peppers and onions, undrained

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3 teaspoons ground cumin

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1-1/2 teaspoons ground coriander

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1 teaspoon Louisiana-style hot sauce

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1/4 teaspoon pepper

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1 bay leaf

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1 teaspoon lime juice

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1/2 cup reduced-fat sour cream

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1/4 cup chopped green onions

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