Spicy Black Bean Soup (GF)

 

Spicy Black Bean Soup (GF)

(8-12servings)

Ingredients:

as needed Cooking Spray

1 medium White Onion, finely diced

4 cloves Fresh Garlic, minced

3 cans (15 oz.) Black Beans, undrained

½ tsp. Red Pepper Flakes

1 tsp. Cumin

1 can (14.5 oz.) Chicken Broth

1 can (10.5 oz.) Diced Tomatoes with Green Chilis

1 can (11 oz.) Yellow Corn, drained

½ cup Sour Cream

Directions:

In a 1 to 2-gallon soup pot or Dutch oven, spray as needed.  Add onion and garlic over medium heat and cook about 5 minutes or until onions have softened (about 5 minutes).  Place 1 can of beans in a blender, add sautéed onion mixture, red pepper flakes and cumin.  Cover and blend on high until smooth (about 30-45 seconds).  Pour mixture back into pot.  Place the second can of beans and chicken broth in the blender.  Cover and blend on high until smooth (about 30-45 seconds).  Add back to pot.  Now add the last can of beans, tomatoes with chilies and corn to the pot.  Bring to a boil, lower heat to medium and simmer for 20 to 25 minutes stirring occasionally.  Serve when ready and garnish with sour cream.

Notes:              You could use cooking oil instead of the stray if desired.  You could also use frozen corn.

Notes:              For the spicy part, adjust the red pepper flakes as you see fit.  The sour cream cuts the heat for those not wanting too much.  So again, adjust accordingly.

Ideas for Future Efforts

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