Spicy Black Bean Soup

M L

By
@mcmaven

Not only is this my favorite black bean soup recipe EVER, it's also very low in fat! I use the mild version of Rotel, and it adds just a hint of spiciness. You could easily kick-up the heat by using the traditional version of Rotel or by adding more red pepper flakes.

Great with a little sour cream on top!


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Rating:

Comments:

Serves:

4

Ingredients

11 oz
corn kernels, frozen
1 can(s)
tomatoes and chiles
14 1/2 oz
vegetable broth
1 tsp
cumin
1/2 tsp
red pepper flakes
45 oz
black beans, canned and undrained
4 clove
garlic
1 medium
onion
cooking spray

Directions Step-By-Step

1
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.
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 stockpot.
3
Place second can of beans and broth in blender and puree until smooth; add to stockpot.
4
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.

About this Recipe

Course/Dish: Bean Soups
Other Tag: Quick & Easy