Ingredients

• 3 cans (15 ounces each) black beans, rinsed and drained, divided
• 3 celery ribs with leaves, chopped
• 1 large onion, chopped
• 1 medium sweet red pepper, chopped
• 1 jalapeno pepper, seeded and chopped
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 2 cans (14-1/2 ounces each) reduced-sodium chicken broth (or vegetable broth for vegan diet)
• 1 can (14-1/2 ounces) diced tomatoes with green peppers and onions, undrained
• 3 teaspoons ground cumin
• 1-1/2 teaspoons ground coriander
• 1 teaspoon Louisiana-style hot sauce
• 1/4 teaspoon pepper
• 1 bay leaf
• 1 teaspoon lime juice
• 1/2 cup reduced-fat sour cream (omit for vegan diet)
• 1/4 cup chopped green onions

Directions

• In a small bowl, mash one can black beans; set aside. In a large saucepan, saute the celery, onion, red pepper and jalapeno in oil until tender. Add garlic; cook 1 minute longer.
• Stir in the broth, tomatoes, cumin, coriander, hot sauce, pepper, bay leaf, mashed black beans and remaining whole beans. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
• Discard bay leaf. Stir in lime juice. Garnish each serving with 1 tablespoon sour cream and 1-1/2 teaspoons green onion.