Weight Watchers Freestyle Points*:
0
Recipe Summary
https://www.weightwatchers.com/ca/en/recipe/spicy-black-bean-soup/5626063e6dbe4a123407aa71
Total Time
50 min
Prep
20 min
Cook
30 min
Serves
8
Difficulty
Moderate
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.
Green: 5 Points, Blue: 0 Points, Purple: 0 Points
Ingredients
- Uncooked onion(s) 1 medium, finely chopped
- Garlic clove(s) 4 clove(s), medium, minced
- Red pepper flakes ½ tsp(s), or to taste
- Cumin seeds 1 tsp(s)
- Canned black beans 45 oz, undrained (three 15 oz cans)
- Fat free chicken broth 14½ oz, or vegetable broth
- Canned tomatoes with green chilis 10 oz, (such as Rotel Tomatoes)
- Canned yellow corn 11 oz, drained
Cooking Directions
- Coat bottom of 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. Garnish with sour cream. Yields about 1 1/2 cups of soup per serving.
Serving Size / Serves
8
Nutritional Facts
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