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
- 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) 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
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.