So with all this NASTY weather that we have been having lately...I decided to switch up our normal menu and make some Black Bean Soup last night. It is one of the many go to soup recipes that I have.
What you need:
3 cans of black beans, undrained (I prefer the 40% less sodium kind)
1 can of Rotel with green chilis
14.5 ounces of chicken broth (Again, less sodium and fat free is what I aim for)
1/2 teaspoon of red pepper flakes
1 teaspoon of cumin
1 onion chopped
4 cloves of garlic (I just used minced garlic because it is easier, 1/2 teaspoon is equal to one clove)
1 can of corn (I do not add this in mine, my husband hates corn...which makes me sad)
What you do:
Chop your onion, and get a big pot. Fry the onion and garlic for about 5 minutes.
Dump one can of black beans, onion/garlic mixture, red pepper flakes and cumin into the blender and blend.
Pour into pot.
Dump another can of black beans and chicken broth into the blender and blend.
Pour into pot.
Now add to pot the third can of black beans and Rotel.
Once it starts to boil, turn down the heat to medium and cook for about 20 minutes.
I serve mine with a teeny tiny bit of sour cream, green onions, jalapenos and my husband likes the mexican cheese blend with his.
It is about 199 calories (without anything you add) and I believe 4 WW points. It is filling and has some flavor to it, so it is a win for us!
I am a dope, and forgot to take pictures. I am so sorry to disappoint, I know a picture of my black bean soup would have made your day!
On a side note, does the sun still exist anywhere? It looks like we will not be getting a break from all this rain anytime soon. Boo! This girl needs some vitamin D!