Spicy Black Bean Soup

As of yesterday the husband and I are back on Weight Watchers. I'm hoping to be able to drop 10 pounds or so, but we'll see what happens. I always struggle with what to have for lunch if we don't have leftovers and just end up snacking all afternoon, so today I'm making up a pot of soup. I love having soup for lunch, and this recipe is really good. I haven't made it in forever, but I've had the ingredients on hand for quite awhile. It's a Weight Watchers recipe and only three Points per serving!

Spicy Black Bean Soup
1 sprays cooking spray
1 medium onion(s), finely chopped
4 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 chilies, such as Rotel Tomatoes
11 oz canned yellow corn, drained

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), tomatoes and green chilies, and corn 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 (makes 8 servings).

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Oh man, I'm so excited to have this for lunch! I just love soup!