Spicy Black Bean Soup
This robust black bean soup is packed with flavour from garlic, cumin, and red pepper flakes. It uses a clever blending technique for a creamy texture without any cream. The addition of corn and tomatoes with green chillies adds sweetness and a gentle heat, making it a comforting and filling dish. It's ready to serve in about 50 minutes.
Ingredients
- spray cooking spray
- 1 medium onion, finely chopped
- 4 medium garlic cloves, minced
- 45 ounces canned black beans, undrained, divided (three 15 oz cans)
- 1/2 teaspoon red pepper flakes (or to taste )
- 1 teaspoon ground cumin
- 14 1/2 ounces fat-free chicken broth or 14 1/2 ounces vegetable broth
- 10 ounces canned tomatoes and green chilies, such as Rotel Tomatoes
- 11 ounces canned corn, drained
Method
- Lightly coat the base of a large stockpot with cooking spray. Cook the chopped onion and minced garlic, stirring often, until the onion is tender but not coloured, for about 5 minutes.
- Take one can of the black beans and add it to a blender along with the cooked onion and garlic mixture, the red pepper flakes, and the ground cumin. Blend on high until completely smooth, for about 30 seconds, then return this mixture to the stockpot.
- Pour the second can of black beans and the broth into the blender and puree until smooth. Add this to the stockpot as well.
- Stir the third can of black beans (keeping them whole), the canned tomatoes and green chilies, and the drained corn into the pot. Bring the soup to a boil, then reduce the heat and let it simmer for 20 to 25 minutes. Each serving is roughly 1 1/2 cups.
Nutrition (per serving)
Sodium975200 mg
Recipe details
CategoryBlack Beans
Authorpunkyluv
