Puerto Rican- Style Black Bean Soup


4 Tablespoons olive oil, divided 1/3 cup chopped onion
1/3 cup chopped celery
1 small can stewed tomatoes

1 Tablespoon jerk seasoning blend
2 15- to 16-ounce cans black beans, drained 1 1/4 cups vegetable broth
3 Tablespoons fresh lime juice
lime wedges
sour cream
tortilla strips, crisped


Stir 1 Tbsp seasoning blend in heavy medium saucepan over medium heat until fragrant and slightly darker in color, about 4 minutes. Add 1 Tbsp olive oil, onion, and celery. Sauté onion and celery in olive oil until transparent and slightly browned. Place in food processor with tomatoes, one can beans, vegetable broth, and the remaining olive oil. Puree until mixture is almost smooth. Transfer puree to same saucepan along with the remaining beans. Bring to a boil, stirring occasionally. Mix in lime juice. Season to taste with salt and pepper. Garnish with sour cream, lime wedge, and tortilla strips. Serve.

Yield: two to three servings