Black Bean Soup

2 Tablespoons olive oil
2 jalapeño peppers, seeded and chopped
4 garlic cloves, chopped
1 large onion, chopped
1 red bell pepper, seeded and chopped
3 15-ounce cans black beans
2 Tablespoons ground cumin
1 ½ teaspoons ground coriander
2 tablespoons hot sauce
2 ½ C vegetable stock
1 15-ounce can diced tomatoes

Heat a medium soup pot over medium-high heat. Add olive oil and then add the jalapeños, garlic, and onions. Cook 3-4 minutes, until onions are soft, then add bell peppers. Drain and rinse 2 of the cans of black beans and add to pot. Drain and rinse the remaining can and add half the beans to the pot. Return the other half to the can and mash up with a fork, then add to the pot. Season with cumin, coriander, hot sauce, and salt & pepper. Add the stock and tomatoes to the soup and bring to a light boil. Reduce heat and simmer for 15 minutes over low heat.

Garnish with sour cream, grated cheese, crushed tortilla chips, or fresh cilantro. Serve with quesadilla wedges.

*This soup will be pretty thick. If you like it thinner, add more stock, up to 4 cups.

(Adopted from Rachel Ray: 365 No Repeats)