Spicy Black Bean Soup
Sarah Bauer
ingredients
- Cooking spray
- 1 medium onion, finely chopped
- 4 medium garlic cloves, minced
- 45 oz can black beans, un-drained, divided (3-15 oz cans)
- 1/2 teaspoon red pepper flakes
- 1 teaspoon ground cumin
- 14 1/2 ox fat-free chicken broth
- 10 oz canned tomatoes with chilies
- 11 oz canned corn, drained
directions
- 1
Coat bottom of a large stockpot with cooking spray. Add onion and garlic and cooking, stirring frequently, until onions are soft but not brown, about five 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 pot.
- 3
Place second can of beans and broth in blender and puree until smooth; add to stock pot.
- 4
Stir third can of beans (do not puree first), tomatoes and green chilies, and corn into stock pot. Bring to a boil. Lower heat to medium and simmer for 20 – 25 minutes.
Source: Sarah Bauer
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