Created on November 18th, 2013
Heat a soup pan over medium high heat. Add 2 TB olive oil to hot pan. Add onion, celery,garlic and jalapeno. Stir and cook for 3-4 minutes, careful not to burn garlic. Add red peppers and continue to cook. Drain 2 cans of the black beans and add them to the pan. Pour the remaining can of black beans into a bowl, juice and all, mash with a fork and add to the pot. Stir well and season with cumin, salt, pepper and hot sauce. Add broth and rotel, stir and bring to a boil. Reduce heat and simmer 15 minutes over low heat. Can be served topped with sour cream and green onions. Enjoy!