Ingredients
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3 tablespoons olive oil or 3 tablespoons sunflower oil
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1 large onion, chopped
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2 small carrots, chopped
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3 celery ribs, chopped
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3 garlic cloves, minced
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1 bunch fresh coriander, leaves and stems chopped separately
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1 teaspoon salt
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1 -2 teaspoon cumin
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1 teaspoon paprika (Spanish smoked paprika being preferred in this recipe)
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2 bay leaves
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1/4 teaspoon cayenne
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1 cup water
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2 (19 ounce) cans black beans, draind
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1/2 cup sour cream
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1/2 lime, juice of
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1 green bell pepper, chopped
Instructions
- Heat oil in medium heavy frying pan over medium high heat and cook onion, carrots, celery, green pepper, garlic, and coriander stems until onion begins to soften.
- Season with salt, cumin, parika, bay leaves, and cayenne. Lower heat and cook ten minutes more, stirring occasionally and taking care paprika and cayenne do not burn.
- Add water and continue to cook until onion is soft, about eight minutes. Stir in beans and all but 3 tablespoons of the chopped coriander leaves and heat, stirring occasionally, for about 15 minutes.
- In a cup, combine sour cream, lime juice, and remaining chopped coriander leaves.
- Serve soup hot in heated bowls, topping each serving with sour cream mixture.