Black Bean Soup

INGREDIENTS

2 (15-ounce) cans 50% less-sodium black beans, drained
1 (14.5-ounce) can diced tomatoes in juice
2 cups water
3/4 cup minced celery
3/4 cup minced onion
2 teaspoons finely chopped seeded jalapeno chile pepper (wear plastic gloves when handling)
1 teaspoon freshly minced garlic
1 teaspoon ground cumin
Ground black pepper, to taste
Red pepper flakes, to taste

DIRECTIONS

In a large nonstick saucepan, combine three-fourths of the black beans, one-half of the tomatoes, and the water and bring to a simmer over medium heat. With an immersion blender, puree until mostly smooth. (Note: When using an immersion blender, make sure not to scratch the bottom of your nonstick pan.)

Add the remaining black beans and tomatoes, along with the celery, onion, jalapeno, garlic, and cumin. Season with black pepper and red pepper flakes. Cover the pot, leaving the lid slightly ajar for steam to escape, and reduce the heat to low. Simmer for 20 to 25 minutes longer, or until the vegetables are tender. Divide the soup evenly among 6 soup bowls and serve.


Yield: 6 servings; Serving = 1 cup