Cuban Black Bean Soup Recipe
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Servings: 9 servings (2-1/4 quarts).
4 celery ribs, sliced 1 large onion, chopped 8 garlic cloves, minced 1 jalapeno pepper, seeded and chopped 4 teaspoons canola oil 4 cans (15 ounces each) black beans, rinsed and drained 2 cans (14-1/2 ounces each) vegetable broth 3/4 cup water 2 teaspoons dried oregano 2 teaspoons ground cumin 1 to 2 teaspoons chili powder 1 to 2 teaspoons pepper 1/2 teaspoon ground coriander 1/4 to 1/2 teaspoon crushed red pepper flakes 1/8 to 1/4 teaspoon hot pepper sauce GARNISH: 9 tablespoons chopped tomatoes 9 teaspoons fat-free sour cream 9 teaspoons minced fresh cilantro
