Black Bean Soup

Submitted by: Tenille Slack

Ingredients:
Cooking Spray
1 medium onion, finely chopped
4 medium garlic cloves, minced OR 2 tsp. minced garlic
45 oz. canned black beans, undrained (three 15 oz cans)
1/2 tsp. red pepper flakes, or to taste
1 tsp. ground cumin
14.5 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
Mozzarella Cheese

Instructions:
1. 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.

2. 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.

3. Place second can of beans and broth in blender and puree until smooth; add to stockpot.

4. Stir third can of beans (Do NOT puree first), tomatoes and green chilies, and corn into stockpot. Bring to boil,
lower heat to medium and simmer for 20 to 25 minutes. Yields about 1 1/2 cups of soup per serving. Serves 8.
If desired, sprinkle shredded Mozzarella cheese over each serving.