Best Hgs Peachy Keen Black Bean Soup Ww Points Recipes

Hg's Peachy-Keen Black Bean Soup - Ww Points = 2 image

Provided by senseicheryl

Time 8h10m

Yield 8 cups of soup, 8 serving(s)

Number Of Ingredients 7

3 (15 ounce) cans black beans, rinsed and drained
4 1/2 cups fat-free chicken broth (or vegetable broth)
1 (12 ounce) jar peach salsa (like Trader Joe's Spicy, Smoky, Peach Salsa or another fruity, tomato-based salsa)
1 teaspoon cumin
nonfat sour cream (optional)
cilantro, chopped (optional)
lime wedge (optional)

Steps:

Pour about half of the rinsed and drained beans into a blender. Add around half of the broth, half of the salsa, and half of the cumin (no need to be exact). Blend until mixture is smooth and fully pureed, and then transfer it to a large container with a lid.
Repeat blending process with remaining ingredients (excluding optional toppings, of course). Add that batch to the container, and give the mixture a good stir.
Cover and refrigerate for at least 1 hour (several hours is best), to allow soup to thicken and flavors to blend.
Once you're ready to serve, stir soup thoroughly. (Soup may separate in the fridge -- this is okay!) Transfer soup to a pot or microwave-safe bowl, and heat on the stove or in the microwave until desired temperature is reached. If you like, top each serving with a dollop of sour cream, a sprinkle of cilantro, and/or a squeeze of lime. MMMM!

Spicy Black Bean Soup (3 Ww Points) image

Provided by punkyluv

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 188.1, Fat 0.9, SaturatedFat 0.2, Sodium 975.2, Carbohydrate 36.1, Fiber 12, Sugar 1.8, Protein 11.3