Yum, soup!

This afternoon, I modified this recipe for Spicy Black Bean soup for my lunch this upcoming week:

1 serving cooking spray (5 one-second sprays per serving)
1 medium onion(s), finely chopped
4 medium garlic clove(s), minced
45 oz canned black beans, undrained (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

1. 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.
2. 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.
3. Place second can of beans and broth in blender and puree until
   smooth; add to stockpot.
4. Stir third can of beans (do not puree first) and tomatoes and green
   chilies 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.

I used hot sauce instead of red pepper flakes (because it seemed foolish to buy red pepper flakes just for this) on WO’s suggestion. The original recipe called for corn, which I didn’t add because, well, I didn’t have any.

I also happened to be out of onions (a rare situation for me), so I substituted in (*shudder*) dried minced onions. Needless to say, there was no sauteeing.

Please don’t slaughter me.

It actually turned out really, really well, though. I need bread bowls, damn it, or at least some kind of French bread, but other than that, this may be the best lunch week I’ve had in a while.