Spicy Black Bean Soup

• 1 teaspoon olive oil
• 1 medium onion, finely chopped
• 4 teaspoons minced garlic
• 3 - 15 oz. cans black beans
• 1 teaspoon red pepper flakes
• 1 ½ teaspoons ground cumin
• ½ teaspoon sea salt
• ½ teaspoon fresh ground pepper
• 1 ¾ cups vegetable broth
• 1 can Rotel tomatoes, drained
• 1 – 15 oz. can sweet corn, drained


Coat the bottom of a large stock pot with olive oil. Add the onion and garlic and cook, stirring frequently, about 5 minutes.

Place one can of beans, undrained, in food processor or blender. Add sautéed onion mixture, red pepper flakes and cumin. Cover and blend until smooth, about 30 seconds. Pour the mixture back into stockpot. Add vegetable broth, salt & pepper.

Put a second can of beans, undrained, in food processor or blender and puree until smooth, add to stockpot.

Add the third can of beans, rinsed and drained, the Rotel and corn into the stockpot. Bring it to a boil, lower heat and simmer for 25 minutes.

Serves 4 (2 cup servings)