Simple soups are soups that you can make in no time. This Spicy Black Bean Soup is one of those recipes. In under an hour you can have a batch of delicious black bean soup ready to serve. The wonderful thick texture comes from pureeing some of the beans before adding them to the soup. I have a favorite Black Bean Soup recipe that takes all day to make, it’s delicious but sometimes you just don;t have all day to make soup! This simple soup is a perfect standby when you want to enjoy some black bean soup but don’t have all day!
If you add a salad and a loaf of bread and you’ve got a quick supper to serve the family. If they don’t like the spiciness of this simple soup just cut back on the amount of crushed red pepper flakes you use.
Simple Soups: Spicy Black Bean Soup
1 onion, diced
4 garlic cloves, chopped
3 (15.5oz) cans of black beans, un-drained
1 tsp ground cumin
½ tsp crushed red pepper flakes
1 (14.5oz) can of vegetable broth
1 (14.5oz) can dice tomatoes with green chilies
1 (11oz) can of sweet corn, drained
Spray a large Dutch oven with nonstick spray and place over medium heat. Add the onion and garlic and cook for about 5 minutes, stirring occasionally.
Place the onion mixture, 1 can of the black beans, the cumin and red pepper in a blender and pulse until smooth. Pour back in the Dutch oven. Place one more can of beans in the blender and pulse until smooth, add it to the Dutch oven. Add the remaining can of beans, the broth, tomatoes and corn to the Dutch oven; bring to a boil. Reduce the heat and simmer, uncovered until slightly thickened, 20-25 minutes. Serve hot.