Spicy Black Bean Soup

Spicy Black Bean Soup

9 slices Canadian-style bacon, chopped
1 medium onion, finely chopped
4 medium garlic cloves, minced
3-15 oz. cans black beans, do not drain out liquid
1/2 tsp red pepper flakes, or to taste
1 tsp ground cumin
14 1/2 oz. can chicken broth, or vegetable broth (fat-free, low sodium)
10 oz. can diced tomatoes with green chilies
11 oz. can yellow corn, drained

In large nonstick soup pot cook onion and garlic, stirring frequently, until onions are soft but not brown, about 5 minutes.
Place one can of beans in blender; with half of broth and add sautéed onion mixture, red pepper flakes and cumin. Pulse or blend on high for about 30 seconds. Set aside. Add chopped Canadian-style bacon to warm pot and heat until dry and crispy. Pour bean mixture in blender back into soup pot with Canadian bacon and stir.

Place second can of beans and rest of broth in blender and puree until smooth; add to soup pot

Stir third can of beans (do not puree first), tomatoes with green chilies, and corn into stockpot. Bring to a boil, lower heat to medium and simmer for 20 to 25 minutes.

Servings: 8 about 1 1/2 cups of soup per serving

Serving Size: 8 about 1 1/2 cups of soup per serving