Spicy Black Bean Soup


Core Recipe
Servings |  8
Preparation Time |  20 min
Cooking Time |  30 min
Level of Difficulty |  Moderate

soups | The key to thickening up this soup without flour? 
Pureeing some of the beans before cooking it. 
You'll love the stick-to-your-ribs texture that results.
[maybe. I am opposed to pureeing on the grounds of inconvenience.]

Ingredients 

1 serving cooking spray (5 one-second sprays per serving)[I went with olive oil] 
1 medium onion(s), finely chopped 
4 medium garlic clove(s), minced 
45 oz canned black beans, undrained (three 15 oz cans) 
1/2 tsp red pepper flakes, or to taste 
1 tsp ground cumin 
14 1/2 oz fat-free chicken broth, or vegetable broth 
10 oz canned tomatoes with green chilies, 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.

© 2005 Weight Watchers International, Inc.