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
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?