Spicy Black Bean Soup

We tried a new recipe last weekend. It was spicy, hearty, filling and cheap! It even passed the refined palate of Mark and Betsy! Enjoy on a cool afternoon while watching the big game.

Spicy Black Bean Soup

1 large red onion, chopped
1 medium sweet red pepper, chopped
1 jalapeno pepper, seeded and chopped
2 Tbsp. olive oil
3 cloves garlic, minced
3 cans (15oz each) black beans, rinsed and drained
3-1/2 cups vegetable broth (I used chicken)
1 can (14-1/2 oz) diced tomatoes with mild green chilies, undrained
1 can (4oz) chopped green chilies
1/3 cup sherry or additional broth
2 Tbsp. minced fresh cilantro

In 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 heat, cool slightly. Place half of the soup in a blender; cover and process until pureed. Return to the pan and heat through. Top each serving with sour cream and cheddar cheese.