Judy'S Vegetarian Black Bean Soup - cooking recipe

Ingredients

3 tablespoons olive oil
1 small onion (finely chopped)
3 garlic cloves (minced)
1/2 green bell pepper (finely chopped)
1/2 red bell pepper (finely chopped)
1/2 cup celery (chopped)
2 (15 ounce) cans black beans
2 (15 ounce) cans Mexican-style tomatoes
1 cup water
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 cup sour cream

Preparation

Heat olive oil in a skillet.
Add onion, bell peppers, celery,and garlic.
Saute until tender (about 5-6 minutes).
Drain and rinse black beans.
Combine sauteed vegetables, water, undrained tomatoes and black beans in a large sauce pan.
Stir in the salt, pepper, coriander and cumin.
Simmer over a medium-low heat for 15 minutes, stirring occasionally.
Place 1/2 of the pan contents into a blender and puree.
Return to sauce pan with remaining bean mixture. Cook, stirring occasionally, until hot (5 minutes).
Ladle into serving bowls and top each bowl with one TBS sour cream.