I’ve been looking to add more stew recipes to my arsenal, and recently had success with this modified Rachel Ray black bean soup recipe. It’s simple & hearty, and can easily be vegetarian.

Black Bean Soup

Ingredients

2 tablespoons extra- virgin olive oil
1 large onion, chopped
4 cloves garlic, chopped
1 jalapeno pepper, seeded and chopped
1 bay leaf
1 red bell pepper, seeded and chopped
3 (15-ounce) cans black beans (I like Goya brand)
1 can pinto beans, drained
1 1/2 teaspoons ground coriander
1 1/2 tsps ancho chili powder (optional)
salt and pepper
2 to 3 tablespoons hot sauce (I recommend Tapatío or Cholula)
3 1/2 cups less-sodium, low-fat chicken or vegetable broth
1 (15-ounce) can diced stewed tomatoes
1/2 lime, juiced
2 to 3 scallions, chopped

Preparation

Heat a Dutch oven over medium high heat. Add olive oil to the pot, then add the onion, garlic, jalapeno, and bay leaf. Cook 3 to 4 minutes, then add the red pepper. Drain 2 cans of black beans and the can of pinto beans, and add them. Mash the remaining, undrained can of black beans with a fork, and add to the pot along with the coriander, ancho chili powder, salt and pepper, hot sauce, broth, and tomatoes. Bring soup to a boil. Reduce heat and simmer 15 minutes over low heat. Add the lime juice, and remove and discard the bay leaf. Serve with scallions and sliced crusty bread.