WEIGHT WATCHERS BLACK BEAN SOUP RECIPES
SPICY BLACK BEAN SOUP | RECIPES | WW USA - WEIGHT WATCHERS
Looking for a hearty soup that is simple to prepare? This black bean soup has a stick-to-your ribs texture, and tons of flavor. Ready in just 50 minutes, the pureed beans thicken the soup, making a rich base for the whole beans, corn and tomatoes. A stick blender makes this a truly one-pot dish, taking out the need to transfer the mixture to-and-from the blender. Red pepper flakes and the canned tomatoes with green chiles combine to bring a kick of spicy heat to the soup. A hearty main dish dinner soup, you can also serve small bowls with a salad for a filling lunch or start a dinner party with cups. Top with a dollop of sour cream or slices of avocado, if desired. Guests might also like some fresh sliced jalapeno to add to their bowls.
Provided by WEIGHTWATCHERS.COM
Categories Appetizers,Dinner
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 8 servings
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 14 kcal
CHILI-LIME BLACK BEAN SOUP | RECIPES - WEIGHT WATCHERS
This super-flavorful and filling bean soup comes together fast with pantry staples. It's very thick so if you prefer your soup thinner, add additional broth or water. We recommend using an immersion blender for ease, but you could also blend the soup in batches using a blender. To use a blender, carefully fill the blender halfway full. Secure the lid onto the blender, remove the lid’s center piece, and cover the opening with a towel. This will allow steam to escape which will prevent the soup from overflowing during blending and will avert a messy accident. Transfer the blended soup into a large serving bowl and repeat with remaining soup reserved in the pot.
Provided by WEIGHTWATCHERS.COM
Categories Appetizers,Snacks
Total Time 39 minutes
Prep Time 15 minutes
Cook Time 24 minutes
Yield 6 servings
Number Of Ingredients 15
Steps:
- Heat oil in a large nonstick soup pot over medium heat. Add onion, jalapeno, garlic and salt; cook, stirring occasionally, until onions are softened, about 5 to 10 minutes. Add oregano, cumin, chili powder and cayenne; stir and cook 1 minute. Add beans and broth to pot; bring to a boil over high heat. Reduce heat to low and simmer, uncovered, for flavors to blend, about 10 minutes; stir in lime juice.
- Remove from heat and puree soup in pot using an immersion blender (or puree in a regular blender in batches). When serving, stir 1/2 tablespoon yogurt into each bowl and garnish with cilantro and scallions. Yields about 1 cup per serving.
Nutrition Facts : Calories 48 kcal
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SPICY BLACK BEAN SOUP | HEALTHY RECIPES - WEIGHT WATCHERS
The key to thickening up this soup without flour? Pureeing some of the beans before cooking it. You'll love the stick-to-your-ribs texture that results.
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- 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. Garnish with sour cream. Yields about 1 1/2 cups of soup per serving.
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