Spicy Black Bean soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 11
Ingredients
2 tbsp vegetable or olive oil1 bell pepper, seeded and chopped1 red onion, peeled and chopped4 cloves garlic, chopped1 can no-salt-added corn, drained2 cans black beans1 can Rotel2 tbsp cumin (or to taste)2 tsp chili powder (or to taste)optional: sour cream, cheese, green onion
Using a large pot or dutch oven, saute bell pepper, onion, and garlic in vegetable oil until tender, about 5 minutes. Add corn (drained), Rotel and black beans. Season with chili powder and cumin, to taste. Bring to a boil, then bring temp back down to low to simmer and let flavors blend, about 15 minutes. In small batches (about three cups each), puree soup in blender (or use an immersion blender in pot). Serve hot, topped with sour cream, cheese, and green onions if you like (not in nutrition). My recipe made 5.5 cups of soup, it may vary. The info is for a 1/2 c serving. I didn't use any broth or water to thin it out during cooking, though, and you might want to do that. I've been adding a little water after cooking to stretch out the amount; it does very little to the flavor.
Number of Servings: 11
Recipe submitted by SparkPeople user MCHLLEMABELLE.
Number of Servings: 11
Recipe submitted by SparkPeople user MCHLLEMABELLE.
Nutritional Info Amount Per Serving
- Calories: 123.0
- Total Fat: 3.3 g
- Cholesterol: 0.0 mg
- Sodium: 378.3 mg
- Total Carbs: 19.2 g
- Dietary Fiber: 5.5 g
- Protein: 5.2 g
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