Spicy Black Bean Soup

• 1 large red onion, chopped
• 1 medium sweet red pepper, chopped
• 1 jalapeno pepper, seeded and minced
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 3 (15 ounce) cans black beans, rinsed and drained
• 3 12 cups vegetable broth
• 1 (14 1/2 ounce) can diced tomatoes with mild green chilies, undrained
• 1 (4 ounce) canchopped green chilies
• 13 cup sherry wine or 13 cup vegetable broth
• 2 tablespoons minced fresh cilantro
• 12 cup sour cream
• 14 cup shredded cheddar cheese

1. In Dutch oven, saute onion and peppers in the oil until tender.
2. Add garlic, saute 1 minute longer.
3. Stir in beans, broth, tomatoes, and chopped green chilis.
4. Bring to a boil and then reduce heat.
5. Simmer, uncovered, for 25 minutes.
6. Add sherry and cilantro and cook 5 minutes longer.
7. Remove from heat and cool slightly.
8. Place half of soup in blender and puree.
9. Return to pan.
10. Serve with 2 tsp of sour cream and 1 tsp of cheese on top.

red onion, sweet red pepper, pepper, olive oil, garlic, black beans, vegetable broth, tomatoes, green chilies, sherry wine, fresh cilantro, sour cream, cheddar cheese

Taken from www.food.com/recipe/spicy-black-bean-soup-428830 (may not work)