Black bean soup

 

Spicy Black Bean Soup

50 min

Prep

20 min

Cook

30 min

Serves

8

Difficulty

Moderate

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 spray

1 spray(s)

Uncooked onion(s)

1 medium, finely chopped

Garlic clove(s)

4 medium clove(s), minced

Canned black beans

45 oz, undrained, divided (three 15 oz cans)

Red pepper flakes

½ tsp, or to taste

Ground cumin

1 tsp

Fat free chicken broth

14½ oz, or vegetable broth

Canned tomatoes with green chilis

10 oz

Canned yellow corn

11 oz, drained

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