Spicy Black Bean Soup

• 1 large red onion, chopped
• 1 medium sweet red pepper, chopped
• 1 jalapeno pepper, seeded and minced
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 3 cans (15 ounces each) black beans, rinsed and drained
• 3-1/2 cups vegetable broth
• 1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
• 1 can (4 ounces) chopped green chilies
• 1/3 cup sherry or additional vegetable broth
• 2 tablespoons minced fresh cilantro
• 1/2 cup fat-free sour cream
• 1/4 cup shredded cheddar cheese

Directions

• In a Dutch oven, saute onion and peppers in oil until tender. Add garlic; cook 1 minute longer.
• Stir in the beans, broth, tomatoes and chopped green chilies. Bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes. Add sherry and cilantro; cook 5 minutes longer.
• Remove from the heat; cool slightly. Place half of soup in a blender; cover and process until pureed. Return to the pan and heat through. Top each serving with 2 teaspoons sour cream and 1 teaspoon cheese. Yield: 12 servings (3/4 cup each).
•  Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.