Black Bean Soup

Spicy Black Bean Soup

POINTS® value – 3
Servings - 8

1 medium onion finely chopped
4 medium garlic cloves minced
3 – 15oz cans of black beans, undrained
1t. ground cumin
14 ½ oz can of chicken broth
10oz can of Rotel tomatoes with chilies (if you don’t like spicy, use regular tomatoes)
11oz can yellow corn (Mash corn with fork first. This helps thicken the soup.)

Coat bottom of stock pot with cooking spray.
Add onion and garlic and cook, stirring frequently until onions are soft but not brown (about 5 mins.)

Place 1 can of beans in blender, add sautéed onion mixture and cumin. Cover and blend on high until smooth, about 30 seconds. Pour mixture into stock pot.

Place second can of beans and broth into blender and puree until smooth, add to stockpot.

Stir third can of beans (do not puree), tomatoes, and corn into stockpot. Bring to a boil, lower heat to medium and simmer for 20 to 25 minutes.

Yields about 1 ½ cups of soup per serving.