spicy black bean soup
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!
prep time
cook time
method
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yield
4 serving(s)
Ingredients
- 11 ounces corn kernels, frozen
- 1 can tomatoes and chiles
- 14 1/2 ounces vegetable broth
- 1 teaspoon cumin
- 1/2 teaspoon red pepper flakes
- 45 ounces black beans, canned and undrained
- 4 cloves garlic
- 1 medium onion
- - cooking spray
How To Make spicy black bean soup
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Step 1Coat 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.
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Step 2Place 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.
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Step 3Place second can of beans and broth in blender and puree until smooth; add to stockpot.
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Step 4Stir 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Bean Soups
Tag:
#Quick & Easy
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