black bean stoup

this is quick & easy, made with mostly pantry staples!
{the recipe is modified from a rachael ray cookbook.}

olive oil
1/2 onion, diced
2 cloves garlic, minced
1 jalapeno pepper, seeded & diced
1/2 red pepper, seeded & chopped
3 celery ribs, diced
1 dried bay leaf
1 can corn kernels, drained
2 cans black beans {do not drain!}
2 T. ground cumin
2 t. ground coriander
2-4 c. vegetable stock
chipotle tabasco, to taste {optional}
salt & pepper, to taste

1. heat a soup pot over medium-high heat with a coating of olive oil.
2. add the onion, garlic, jalapeno, red pepper, celery, & bay leaf to the pot. cook until tender.
3. add corn & black beans, along with cumin & coriander. warm through.
4. add 2-4 cups of vegetable stock to desired consistency. {we like it with less liquid.} add hot sauce plus salt & pepper, to taste.
5. turn down heat to medium or low, & simmer until ready to eat {10-20 minutes}.

serve with grilled cheese sandwiches!