Black Bean Soup Contest-Winning

Recipes for me are... a guideline in experimentation. Ingredients are modified according to what I have on hand, what needs to go first, and what I feel like savoring. Measurements are similarly modified and executed with a flagrant disregard for accuracy. Obviously, duplication is an impossibility. I copy the bits and pieces of other recipes that inspire me and, if I succeed, attempt to recollect all my alterations in this collection. Failing that, I fall back to the original--if I remembered to include it! ~Kory Jesslyn

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 (14-½ ounces each) reduced-sodium chicken broth or vegetable broth

1 can (14-½ ounces) diced tomatoes with green peppers and onions, undrained

3 teaspoons ground cumin

1-½ teaspoons ground coriander

1 teaspoon Louisiana-style hot sauce

¼ teaspoon pepper

1 bay leaf

1 teaspoon lime juice

½ cup reduced-fat sour cream

¼ cup chopped green onions

Note: Ingredients may have been altered from the original.

Directions at tasteofhome.com

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