Spicy Black Bean Soup
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.
1 spray(s) cooking spray
1 medium onion(s), finely chopped
4 medium garlic clove(s), minced
45 oz canned black beans, undrained, divided (three 15 oz cans)
1/2 tsp red pepper flakes, or to taste
1 tsp ground cumin
14 1/2 oz fat-free chicken broth, or vegetable broth
10 oz canned tomatoes with green chilies, such as Rotel Tomatoes
11 oz canned yellow corn, 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.
POINTS® Value: 3
Servings: 8
