Spicy Black Bean Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 spray(s) cooking spray 1 medium uncooked onion(s), finely chopped 4 clove(s) (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 Durkee ground cumin, or other brand 14 1/2 oz fat-free chicken broth, or vegetable broth 10 oz canned tomatoes with green chilis, 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.
Serving Size: Makes 8 1.5 cups of soup
Number of Servings: 8
Recipe submitted by SparkPeople user RAINDOGMA.
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.
Serving Size: Makes 8 1.5 cups of soup
Number of Servings: 8
Recipe submitted by SparkPeople user RAINDOGMA.
Nutritional Info Amount Per Serving
- Calories: 163.7
- Total Fat: 0.8 g
- Cholesterol: 1.1 mg
- Sodium: 840.3 mg
- Total Carbs: 10.8 g
- Dietary Fiber: 5.7 g
- Protein: 6.3 g
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