Spicy Black Bean Soup
0
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 8 • Difficulty: Easy
The key to thickening up this soup without flour? Pureeing some of the beans before cooking it. You'll love the stick-to-your-ribs texture that results.
Ingredients
Onion
1 medium, finely chopped
Garlic
4 clove(s), large, minced
Red pepper flakes
½ tsp(s), or to taste
Cumin seeds
1 tsp(s)
Canned black beans
45 oz, undrained (three 15 oz cans)
Fat free chicken broth
14½ oz, or vegetable broth
Canned tomatoes with green chilis
10 oz, (such as Rotel Tomatoes)
Canned yellow corn
11 oz, drained
Instructions
1
Coat bottom of large stockpot with cooking spray. Add onion and garlic and cook, stirring frequently, until onions are soft but not brown, about 5 minutes.
2
Place one can of beans in blender; add sautéed onion mixture, red pepper flakes and cumin. Cover and blend on high until smooth, about 30 seconds. Pour mixture back into stockpot.
3
Place second can of beans and broth in blender and puree until smooth; add to stockpot.
4
Stir third can of beans (do not puree first), tomatoes and green chilies, and corn into stockpot. Bring to a boil, lower heat to medium and simmer for 20 to 25 minutes. Garnish with sour cream.
5
Yields about 1 1/2 cups of soup per serving.
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