Weight Watchers Black Bean Soup Recipe 55 Food
SPICY BLACK BEAN SOUP (3 WW POINTS)
Make and share this Spicy Black Bean Soup (3 Ww Points) recipe from Food.com.
Provided by punkyluv
Categories Black Beans
Time 50m
Yield 8 serving(s)
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 188.1, Fat 0.9, SaturatedFat 0.2, Sodium 975.2, Carbohydrate 36.1, Fiber 12, Sugar 1.8, Protein 11.3
WEIGHT WATCHERS BEAN SOUP
Make and share this Weight Watchers Bean Soup recipe from Food.com.
Provided by garflick
Categories Clear Soup
Time 35m
Yield 15 1 cup servings
Number Of Ingredients 8
Steps:
- brownbeef and onion together then mix rest and simmer 20 minutes.
- one cup is 3 points.
Nutrition Facts : Calories 133, Fat 1.9, SaturatedFat 0.8, Cholesterol 18.7, Sodium 314.1, Carbohydrate 18.1, Fiber 5.2, Sugar 3.4, Protein 11.7
More about "weight watchers black bean soup recipe 55 food"
SPICY BLACK BEAN SOUP | RECIPES | WW USA - WEIGHT WATCHERS
From weightwatchers.com
Cuisine MexicanCategory Appetizers,DinnerServings 8Total Time 50 mins
- 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.
- 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.
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- Place 2 cans of the black beans in a colander; rinse and drain. Transfer the beans to a bowl and stir in the remaining can of beans.
- Spray a large saucepan with canola oil nonstick spray and set over medium-high heat. Add the bacon and cook, stirring occasionally, until browned, 3–4 minutes. Add the onion, bell peppers, and garlic; cook, stirring occasionally, until the vegetables are softened and lightly browned, 6–7 minutes. Add the cumin and chile pepper; cook, stirring constantly, until fragrant, about 30 seconds. Add the beans and broth; bring to a boil. Reduce the heat and simmer until slightly thickened, about 30 minutes.
- Remove the saucepan from the heat; let cool about 10 minutes. Pour 4 cups of the soup into a blender or food processor and puree. Return the pureed soup to the saucepan and stir in the salt. Cook, stirring occasionally, over medium-high heat until heated through, about 2 minutes. Yields 1 1/3 cups per serving.
COMMUNITY RECIPE: BLACK BEAN SOUP | RECIPES | WW USA
From weightwatchers.com
- In medium saucepan over moderate heat, cook onion in broth about 15 minutes, until onion is translucent. Drain and rinse black beans and drain corn. Add remaining ingredients.
- Simmer about 45 minutes, until rice is cooked. Serve warm. (You can add light or fat-free cheese and/or sour cream before serving. Just don't forget to journal the extra POINTS!)
- Note: This Recipe of the Day was selected by our staff from the Community Recipe Swap. Its POINTS values have been verified, but the recipe has not been tested by our kitchen. Check out Community Recipe Swap for more great dishes, and to share your own!
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