Wednesday, June 29, 2011

Spicy Black Bean Soup Recipe

I bought ingredients for this soup about 3 weeks ago when our weather was unseasonably chilly.  However, since I'm a procrastinator, I made it Monday evening when it was about 80 degrees outside! 

This soup is actually really delicious!  Has a nice spicy kick to it.  It's from the Weight Watchers Cookbook "Best Eats."  This is a pretty fabulous cookbook actually.

Spicy Black Bean Soup
Serves 8

1 onion, diced
4 garlic cloves, minced
3 (15.5 oz) can black beans, undrained
1 teaspoon ground cumin
1/2 teaspoon crushed red pepper
1 (14.5 oz ) can vegetable broth (I used Chicken broth, low sodium)
1 (14.5 oz) can diced tomatoes with green chiles (I used a 10 oz can of rotel and a few tablespoons of tomato paste)
1 (11 oz) can sweet corn, drained (I used "no salt added")


1. Spray a Dutch oven (I just used a skillet, I don't have a dutch oven) with nonstick spray and place over medium high heat.  Add the onion and garlic; cook, stirring occasionally, until the onion is softened, about 5 mins.

2. Place the onion mixture, 2 cans of the beans, cumin, red pepper in a blender (I used a food processor) and pulse until smooth, return the mixture to the Dutch oven.  Add the remaining can of beans, the broth, tomatoes and corn to the Dutch oven; bring to a boil. Reduce the heat and simmer, uncovered, until slightly thickened, 20-25 mins.

Per Serving (1.5 cups): 186 Cal, 2g fat, 10g fiber, 10g protein, 31g Carbs

**Do you eat soup in the summer?

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