spicy black bean soup
(1 rating)
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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(1 rating)
yield
4 serving(s)
Ingredients For spicy black bean soup
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11 ozcorn kernels, frozen
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1 cantomatoes and chiles
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14 1/2 ozvegetable broth
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1 tspcumin
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1/2 tspred pepper flakes
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45 ozblack beans, canned and undrained
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4 clovegarlic
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1 mdonion
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cooking spray
How To Make spicy black bean soup
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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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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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3Place second can of beans and broth in blender and puree until smooth; add to stockpot.
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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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