Black bean soup with a kick!
11 Nov
I thought I would share one of my favorite chilly weather recipes…Spicy Black Bean soup! Kyle loves it as much as I do, and – believe it or not – it is a Weight Watchers recipe – bonus!
Ingredients
| 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 (we use HOT Rotel) | |
| 11 oz canned yellow corn, drained | |
Instructions
- 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.
I received a Cuisinart SmartStick Hand Blender for a wedding shower gift – it makes this recipe even more fun and cuts out the messiness of a standard blender. This recipe is perfect on a “chilly” San Antonio evening (“chilly” meaning a low of 60 degrees or less in S.A. lingo). Yum!
It’s one of my favorites!!
This looks great! I have been wanting to try a black bean soup recipe, looks like this will be it
I have one of those immersion blenders too- they are great! I registered for it because I saw it on Emeril’s cooking show, ha.
Laurel – it is really good! I love my immersion blender but I think I only use it for this one recipe. If you know of other good ones send them to me!