4 c. chicken broth
6 cloves garlic
1 med. onion, chopped
1 c. chopped celery
1 tsp. ground coriander
1/4 tsp. ground red pepper
1/4 tsp. salt
3 (15 oz.) cans black beans, drained

In a medium stockpot, simmer chicken broth, garlic, onion, celery and seasonings 1 hour. In a blender or food processor, puree 1 can of the black beans; add to stockpot. Stir in remaining 2 cans of beans and heat through. Makes 10 cups.

Canned broth is higher in sodium.

Rinsing will reduce sodium in canned beans by half.

VARIATION: Add 1 cup cooked elbow macaroni or shell-shaped pasta.