Super Simple Black Bean Soup

This is Rachel Ray's recipe, and it's a recent hit in our house, so I wanted to share the recipe with you, Pioneer Woman style. 




The ingredients you need are pictured above. Black beans (3 cans), Petite diced tomatoes (1 can), onion, celery, red bell pepper, jalapeno, garlic, chicken broth, olive oil, salt, cumin, and ground coriander.


Start by pouring about 3 Tbs of olive oil into a soup pot and heating to medium-high.

Now dice up all the vegetables:

That would be 1/2 onion.

 
About 3-4 ribs of celery.


2 Cloves garlic.  1 Jalapeno (remove the seeds if you are not a fan of spicy).

 
1 Red bell pepper.


Add each vegetable to the pot and cook about 5-10 minutes, until soft.


Season with about 1 and 1/3 tsp of coriander and about 2 tsp of cumin.



And add some salt in there.


Next add the three cans of black beans, lightly drained.


Now add the can of tomatoes with liquid.

 
Add as much chicken stock as you want, depending on how thick you want the soup.


This step is optional, but I think it improves the soup's texture.  Remove about a cup of the soup.


 Pour it into the blender.

 
And blend until smooth.


Then add it back into the soup.


You're done!  Super simple, right?  Serve with sour cream and tortilla chips.  Delicious, cheap, and easy.  Enjoy!