The soup has such a nice thick texture, is super healthy and vegan as well. The recipe originally came from Weight Watchers but I made several changes to it last night, some changes that my aunt suggested. The white beans I added because I only had 2 cans of black beans and the original recipe calls for 3. I really loved the addition of the white beans. If you wanted it a bit spicy you could substitute Rotel for the canned tomatoes and green chiles.
Black and White Bean Soup
adapted from Spicy Black Bean Soup at WeightWatchers.com
cooking spray or olive oil
1 medium onion, chopped
3 carrots, peeled and chopped
2 stalks celery, with leaves, chopped
4 medium garlic cloves, minced
30 oz. canned black beans
15 oz. canned white kidney beans, drained
1/2 tsp red pepper flakes
1 tsp ground cumin
16 oz. vegetable broth
15 oz. can petite diced tomatoes
4 oz. can diced green chiles (I used the fire-roasted kind from Trader Joe's)
15 oz. can yellow corn, drained (or fresh or frozen corn, about 8 oz)
Coat bottom of stockpot with cooking spray or 2 tsp olive oil. Add onion, carrots, celery and garlic and cook until onions are soft but not brown, about 5 minutes. Place one can of black beans, undrained, in blender with a bit of the broth and the onion mixture. Blend until smooth, then return mixture to stockpot.
Put the second can of black beans, drained, with the rest of the veggie broth into the blender and puree. Add to stockpot. Pour the can of white beans, tomatoes, green chiles, and corn directly into the stockpot. Bring to a boil then turn heat down and let it simmer for about 25 minutes.
