April 20, 2010

Well I probably needed this recipe yesterday when it was actually cold in Austin but here it is today! Spicy Black Bean soup. It's so easy and totally stick to your ribs!

Spicy Black Bean Soup

Ingredients:

1 tsp olive oil

1 medium onion, diced

4 medium garlic cloves, diced

45 oz canned black beans, undrained, divided (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

Coat bottom of a large stockpot with olive oil. 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.

I happened to have totally forgotten the chicken stock, but I think it still turned out OK. Watch the simmering because this stuff can really stick to the bottom of the pan! Stir frequently!

I had with a nice side salad of baby greens and a toasted sea salt and rosemary ciabatta roll. Delicious!