Spicy Black Bean Soup
4
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 8 • Difficulty: Easy
Looking for a hearty soup that is simple to prepare? This black bean soup has a stick-to-your ribs texture, and tons of flavor. Ready in just 50 minutes, the pureed beans thicken the soup, making a rich base for the whole beans, corn and tomatoes. A stick blender makes this a truly one-pot dish, taking out the need to transfer the mixture to-and-from the blender. Red pepper flakes and the canned tomatoes with green chiles combine to bring a kick of spicy heat to the soup. A hearty main dish dinner soup, you can also serve small bowls with a salad for a filling lunch or start a dinner party with cups. Top with a dollop of sour cream or slices of avocado, if desired. Guests might also like some fresh sliced jalapeno to add to their bowls.
Ingredients
Cooking spray
1 spray(s)
Uncooked onion(s)
1 medium
Garlic
4 medium clove(s)
Canned black beans
45 oz
Red pepper flakes
0.5 tsp
Ground cumin
1 tsp
Fat free chicken broth
14.5 fl oz
Canned tomatoes with green chilis
10 oz
Canned yellow corn
11 oz
Instructions
1
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.
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. Yields about 1 1/2 cups of soup per serving.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.