So hearty, it will fool you into thinking there's meat in it.
In a large pot over medium high, heat olive oil, add the onions, celery, bell pepper, and garlic. Saute everything until tender, about 5 minutes.
Lower heat to medium-low. Add in the black beans, cumin, coriander, salt and pepper. Stir well and simmer for 15-20 minutes.
Spoon 1/2 of the hot bean mixture into a blender and puree it. Then return the puree back to the pot.
Continue cooking the soup while stirring occassionally, until heated through, about another 5 minutes.
Using a soup laddle, spoon the soup into soup bowls. Garnish with 1 tbsp of sour cream and chopped green onions (optional). Enjoy!
Don't worry if you can't find Mexican-style stewed tomatoes. You can make your own by just buying regular stewed tomatoes and adding a small can of diced green chilies.
I hope you enjoy this recipe as much as we did. =)