I was on Weight Watchers some years ago and found some recipes that I really enjoyed, so I keep going back to them. The Goat Cheese Mushroom Quesadillas with Chipotle Cream was delicious and I’ve been making them once a week.

I’ve been making the Spicy Black Bean Soup for a few years now. Yummy on a cold day, just perfect for this past week in Chicago when winter made a comeback.

You will need:

  • 1 spray(s) cooking spray
  • 1 medium uncooked onion(s), finely chopped
  • 4 clove(s), medium garlic clove(s), minced
  • 45 oz canned black beans, undrained, divided (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 chilis
  • 11 oz canned yellow corn, drained

My notes:

This time around I found the soup to be a little blander, so I put 1/4 can of chipotle in adobo sauce in my Magic Bullet and then in mixed it in the soup while cooking. It did the trick. I also used used roasted corn, because I saw the can while shopping and thought it sounded like the perfect combo with a rustic black bean soup. It was.spicy black bean soup

Though I often try to decrease the recipe since I’m only one person and don’t want the same thing for lunch every day, when I make the soup I make the entire thing. I eat it as a soup the first day, but as it will do when sitting in the fridge, it thickens so I use it as a topping over rice, or a healthier option, quinoa. I also add a little sour cream and avocado.

It’s delicious and pretty health. I feel I must repeat that my food photos are no reflection of their tastiness. I’m just really bad at food photography. I got a new camera, so hopefully that will help.

Full recipe is here. If you try it, let me know what you think.



3 thoughts on “Spicy Black Bean Soup

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