Weight Watchers Wednesday

I have promised myself that I will be honest about my weigh ins... so, here goes: I gained .8 last week! Oh well. It's going to happen. Honestly, I struggled last week. I wanted to eat everything in front of me. And that's okay. I'm back on track this week and hope to get a bit more exercise in.

Your recipe this week is just in time for the cooler weather:

Spicy Black Bean Soup

Ingredients

• 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

Instructions

• 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.

POINTS® value | 3 Servings | 8 Preparation Time | 20 min Cooking Time | 30 min Level of Difficulty | Moderate

If you try it, leave a comment with your rating!