Black Bean Soup - Holly Krause

2 tablespoons extra-virgin olive oil

1 sprig fresh bay leaves or 1 large dried bay leaf

1 jalapeno pepper, seeded and chopped

4 cloves garlic, chopped

3 ribs celery with greens, chopped

1 large onion, chopped

1 red bell pepper, seeded and chopped

3 (15-ounce) cans black beans

2 tablespoons ground cumin

1 1/2 teaspoons coriander

Salt and pepper

2 to 3 tablespoons plus 2 teaspoons hot sauce

2 cups chicken or vegetable stock

1 (15-ounce) can diced tomatoes, diced tomatoes with peppers and onions or, stewed tomatoes

Heat a medium soup pot over medium-high heat. Add EVOO to hot pot then bay leaves, jalapeno, garlic, celery and onions. Cook 3 to 4 minutes, then add red peppers and continue to cook. Drain 2 cans of beans and add them. With remaining can, pour the juice and half the beans into the pot. Use a fork to mash up the beans remaining in the can. Stir the mashed beans into the pot and season with cumin, coriander, salt and pepper and 2 to 3 tablespoons hot sauce. Add stock and tomatoes to the stoup and bring to a bubble. Reduce heat and simmer 15 minutes over low heat.