This recipe takes less than 30 minutes from start to finish, which I love. It’s very easy and quick, and still manages to be tasty and healthy (there are only 210 calories per cup). If you make it with vegetable broth and leave out the sour cream, it’s vegan. When I have vegans over for dinner this is usually what I serve, and they haven’t complained yet. I like to serve this soup with corn bread. Usually, there’s leftovers. I like to drain off most of the liquid and serve the chunky part of the soup over rice the next day. It makes a great lunch!
2 tbsp vegetable oil
1 medium ( 1/2 cup) onion, chopped
1 medium red pepper, chopped
2 stalks (1 cup) celery, sliced
1 (15 to 16 oz) can Mexican-style stewed tomatoes
1 (14.5 oz) can beef or vegetable broth
2 (15 oz) cans black beans, rinsed and drained
1 (4 oz) can green chilies (optional)
2 tbsp dry sherry (optional)
1 tsp group cumin
1. In a 4-quart saucepan heat oil; add onion, red pepper, and celery. Cook over medium heat, stirring occasionally, until crisply tender (about 2 or 3 minutes).
2. Add all remaining ingredients except sour cream. Reduce heat to medium-low. Cook, stirring occasionally, until heated through and flavors are blended (10 to 15 minutes).
3. Serve topped with a dollop of sour cream (or not).