| This recipe is liked by 0 person(s). |
WW Spicy Black Bean Soup
Nb persons: 8
Yield:
Preparation time:
Total time:
Source:
| 4 WW points plus For about 1 1/2 cups of soup per serving The key to thickening this soup without flour? Pureeing some of the beans before cooking it. You'll love the stick-to-your-ribs texture that results. INGREDIENTS 1 spray(s) cooking spray | |
| 1 medium | onion,, (s), finely chopped |
| 4 clove(s) | garlic clove,, (s), minced |
| 45 oz | canned black beans, undrained, divided (three 15 oz cans) |
| ½ tsp | red pepper flakes, or to taste |
| 1 tsp | Cumin seeds |
| 14½ oz | fat-free chicken broth, or vegetable broth |
| 10 oz | canned tomatoes with green chilis, such as Rotel Tomatoes |
| 11 oz | canned yellow corn, drained |
INSTRUCTIONS
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.
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.
Place second can of beans and broth in blender and puree until smooth; add to stockpot.
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.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe