Tuesday, January 26, 2010
Winter tends to lead me to soup makin'. Something about a big, warm bowl sitting in front of you; pouring off steam and smelling so dang good just makes your belly smile. Well this soup recipe will do it, and it won't take an hour for you to dice up a million ingredients or break your budget. Plus it is "souper" healthy. Soups on!
Spicy Black Bean Soup*
POINTS® Value: 3
Preparation Time: 20 min
Cooking Time: 30 min
Level of Difficulty: Moderate
Works with Simply Filling
The key to thickening this soup without flour? Pureeing some of the beans before cooking it. You'll love the stick-to-your-ribs texture that results.
1 spray(s) cooking spray
1 medium onion(s), finely chopped
4 medium garlic clove(s), minced
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 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.
Also delicious with light sour cream and a sprig of cilantro.
WARNING: When consumed by children the bowl will be cleaned spotless and it will look like they have bathed in it....or maybe that's just my crazy 2-year-old. Too cute!
*Courtesy of Weight Watchers. Check out www.weightwatchers.com