Spicy Black Bean Soup

By sz8jm9

The key to thickening soup without flour? Pureeing some of the beans before cooking it. You'll love the stick to your ribs texture that results.

WW = 3 pts

Ingredients

• 1 spray cooking spray
• 1 medium onion, finely chopped
• 4 medium garlic cloves, minced
• 45 oz canned black beans, undrained, divided (3 15 oz cans)
• 1/2 tsp red pepper flakes, or to taste
• 1 tsp cumin
• 14.5 oz fat free chicken or veg broth
• 10 oz canned tomatoes w/green chilies, such as Romel Tomatoes
• 11 oz canned yellow corn, drained

Preparation

Step 1

Coat bottom of large stock pot with cooking spray. Add onion and garlic and cook stirring frequently, until onions are soft but not brown, about 5 minutes.

Place one can of beans in the blender, add sauteed onion mixture, red pepper flakes and cumin. Cover and blend on high until smooth, about 30 seconds. Pour mixture into stock pot.

Place second can of beans and broth in blender and puree until smooth; add to stock pot.

Stir third can of beans (do not puree), tomatoes and corn into stock pot. Bring to a boil, lower heat to medium and simmer for 20-25 minutes.

Yeilds about 1.5 cups per serving.