Black Bean Soup

Tonight we are having one of my favorite soups! Black bean soup with warm tortillas! The recipe comes from one of Rachel Ray's first cook books and although I am not a big fan of most of her stuff this soup is simple, tasty and cheap to make.

The recipe calls for serving it with tortilla chips but we always serve it topped with a little cheese and warm tortillas.

Ingredients
2 tbsp extra virgin olive oil
1 dried bay leaf
1 jalapeno pepper, seeded and chopped I use either green chillies or bell peppers
4 garlic cloves, chopped
3 celery ribs with greens, chopped
1 large onion, chopped
3 15 oz cans black beans I use homemade black beans
2 tbsp ground cumin
1 1/2 tsp ground coriander
salt and pepper 1 qt chicken stock
1 15 oz can diced tomatoes

Directions
Heat pot on medium high and add extra virgin olive oil
Add bay leaf, jalapenos, garlic, celery and onions. Cook 3-4 minutes
Drain 2 cans of black beans and add.
With 3rd can pour in juice and half of beans
Mash up remaining beans then stir into pot.
Season with cumin, coriander, salt, pepper, and 2-3 tbsp hot sauce.
Add the chicken stock and tomatoes, then bring to a bubble
Reduce the heat and simmer on low 15 minutes
Top with crushed tortilla chips if desired!