Fiesta Black Bean Soup
1 small onions, finely chopped
2 medium garlic cloves, minced
2 cans 15 oz black beans, drained
1 teaspoon red pepper flakes
1 jalapeno, seeded and chopped
2-3 celery ribs, chopped
1 tsp ground cumin
14.5 oz canned diced tomatoes in juice
2 Cups low sodium chicken broth
Coat bottom of a large stockpot with cooking spray. Add onion and garlic and cook, stirring frequently, until onions are soft but not brown, about 5 minutes.
Place one can of beans in blender; add half can of tomatoes, celery, jalapeno, sautéed onion mixture, red pepper flakes and cumin. Cover and blend on high until smooth, about 30 seconds. Pour mixture back into stockpot.
Stir in other half of can tomatoes, chicken broth and remaining black beans. Bring to a boil, lower heat to medium and simmer for 20 to 25 minutes. Ladle into bowls and garnish with queso fresco and a little cilantro.Makes about 6 servings.
Note: You can also add a potato and/or corn to this soup and it is just as wonderful.