Spicy Black Bean Soup
- Total Time
The key to thickening this soup without flour? Pureeing some of the beans before cooking it. You'll love the stick-to-your-ribs texture that results.
cooking spray1 spray(s)
uncooked onion(s)1 medium, finely chopped
garlic clove(s)4 medium clove(s), minced
canned black beans45 oz, undrained, divided (three 15 oz cans)
red pepper flakes½ tsp, or to taste
ground cumin1 tsp
fat free chicken broth14 ½ oz, or vegetable broth
canned tomatoes with green chilis10 oz
canned yellow corn11 oz, drained
- Coat bottom of a large stockpot with cooking spray. Add onion and garlic and cook, stirring frequently, until onions are soft but not brown, about 5 minutes.
- 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.
- Place second can of beans and broth in blender and puree until smooth; add to stockpot.
- 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. Yields about 1 1/2 cups of soup per serving.