Spicy Black Bean Soup

★★★★★ 1 Review
mcmaven avatar
By M L
from Milwaukee, WI

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!

serves 4

Ingredients

  • 11 oz
    corn kernels, frozen
  • 1 can
    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 md
    onion
  • cooking spray
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How To Make

  • 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.

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