SPICY BLACK BEAN SOUP
Not only is this my favorite black bean soup recipe EVER, it's also very low in fat! I use the mild version of Rotel, and it adds just a hint of spiciness. You could easily kick-up the heat by using the traditional version of Rotel or by adding more red pepper flakes. Great with a little sour cream on top!
Provided by M L
Categories Bean Soups
Number Of Ingredients 9
Steps:
- 1. 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.
- 2. 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.
- 3. Place second can of beans and broth in blender and puree until smooth; add to stockpot.
- 4. 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.
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