Ingredients

• 2 tablespoons extra- virgin olive oil, 2 turns of the pan
• 1 large onion, chopped
• 3 ribs celery with greens, chopped
• 4 cloves garlic, chopped
• 1 jalapeno pepper, seeded and chopped
• 1 fresh bay leaf or 1 large dried bay leaf
• 1 red bell pepper, seeded and chopped
• 3 (15-ounce) cans black beans
• 2 tablespoons ground cumin, a couple of palm fulls
• 1 1/2 teaspoons ground coriander, 1/3 palm full
• Salt and pepper
• 3 tablespoons hot sauce
• 1 quart chicken or vegetable stock
• 1 (15-ounce) can diced tomatoes
• 1 Lime

Directions:

1. Heat a medium soup pot over medium high heat.
2. Add 2 tablespoons extra-virgin olive oil to the hot pot, then onion, celery, garlic, jalapeno, and bay leaf.
3. Cook 3 to 4 minutes, then add red peppers and continue to cook.
4. Drain 2 cans of beans and add them. Use a fork to mash up the beans in the remaining can.
5. Stir the mashed beans into the pot and season with cumin, coriander, salt and pepper and 2 to 3 tablespoons hot sauce.
6. Add stock and tomatoes to the stoup and bring to a bubble.
7. Reduce heat and simmer 15 minutes over low heat.
8. Add the lime juice.
9. Remove and discard the bay leaf.