MIAMI BLACK BEAN SOUP
Source: Adapted from Judith Barrett's "Saved by Soup" cookbook

2 teaspoons corn or canola oil
1 large onion, finely chopped
1 stalk celery, finely chopped
1 medium-size green bell pepper, seeded and chopped
4 medium-size cloves garlic, peeled and pressed or finely minced
1/2 teaspoon red pepper flakes or 1 jalapeņo pepper, seeded and chopped
1 bay leaf
4 cups cooked or canned (drained and rinsed) black beans
4 cups chicken or vegetable broth
2 cups cold water
Salt and freshly ground black pepper
6 tablespoons nonfat sour cream (optional)

Heat the oil in a heavy 6-quart saucepan over medium-high heat. Add the onion, celery, bell pepper and garlic and cook, stirring, until the vegetables begin to soften, 3 to 5 minutes.

Add the red pepper flakes or jalapeņo pepper, bay leaf and black beans and stir well to combine with the vegetables. Stir in the broth and water and season with salt and pepper to taste. Raise the heat to high and bring to a boil. Reduce the heat to medium-low, partially cover the saucepan and simmer until the soup is thick, about 30 minutes.

Transfer the soup in batches to a food processor or blender or use an immersion blender, and puree until the soup is smooth and turns a mauve-gray color. Return the soup to the saucepan and reheat before serving.

Ladle into preheated bowls. If desired, top each with a tablespoon of nonfat sour cream.
Makes 6 servings.