Spicy Black Bean Soup

When it gets cold make this soup.  Not only will it warm you up when you eat it, the bonus is when you are sleeping you will ride the toot toot train and keep yourself warm under the covers.

Seriously, I love Panera Bread’s black bean soup and tonight I made a soup comparable to that, which is totally awesome because Panera Bread is 20 minutes away!  The listed ingredients made a lot and I will put some in my friend Mr. Freezer for later in the season.

medium uncooked onion, finely chopped
medium garlic cloves, minced
45 oz canned black beans, un-drained, divided (three 15 oz cans)
1tsp red pepper flakes, or to taste
tsp ground cumin
141oz fat free chicken broth or vegetable broth
10 oz canned tomatoes with green chilies
11 oz canned yellow corn, drained

Instructions

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 sauteed 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.

 

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