Recipes:
## **Black Bean Soup**
**Serves 4**
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### **Ingredients**
* 3 tablespoons olive oil
* 1/2 medium onion, finely chopped
* 1/2 cup finely chopped celery
* 1/2 medium green bell pepper, finely chopped
* 1 clove garlic, finely chopped
* 1 cup water
* 2 (15-ounce) cans black beans
* 2 (15-ounce) cans Mexican-style stewed tomatoes
* 1/2 teaspoon cumin
* 1/2 teaspoon ground coriander
* 1/2 teaspoon salt
* 1/2 teaspoon pepper
* 1/4 cup sour cream
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### **Make Ahead**
You can combine all ingredients through **step 2** up to **4 hours** in advance.
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### **Variation**
For a pretty presentation, top each serving with **chopped fresh cilantro** and **chopped green onions**.
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### **Directions**
1. Heat olive oil in a medium skillet. Add onion, celery, bell pepper and garlic.
Sauté until vegetables are tender, about **5 minutes**.
2. Drain and rinse beans. Combine sautéed vegetables, beans, water and undrained tomatoes in a large saucepan.
Stir in cumin, coriander, salt and pepper.
3. Cook, stirring occasionally, over medium-low heat for **15 minutes**.
Spoon **1/2** of bean mixture into a blender container. Process until puréed. Return to saucepan.
4. Cook soup, stirring occasionally, until heated through, about **5 minutes**.
Ladle into soup bowls. Top each serving with **1 tablespoon sour cream**.
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### Make It Quicker
If you cannot find Mexican-style stewed tomatoes, substitute **1 can stewed tomatoes** and **1 small can diced green chiles**.
