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, being 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 for 15 minutes over low heat.
Can be served topped with sour cream and green onions. Enjoy!