Spicy Black Bean Soup

Adapted from Weight Watchers

What you'll need:

1 medium spanish onion, chopped
4 cloves garlic, minced (use your microplane for this!)
3 cans (15 oz) black beans, do not drain (I like Goya)
1/2 tsp red pepper flakes (less or more depending on how much spice you want!)
1 tsp cumin, ground
14 1/2 oz no or low-salt vegetable stock (Try Kitchen Basics, unsalted)
1 can (10 oz) tomatoes with chilies
1 can (11 oz) yellow corn, drained and rinsed
kosher salt & pepper

• Preheat medium stockpot over medium-low heat. Add onion and garlic, pinch of salt and grind of pepper, and cook stirring frequently, until onions are soft but not brown, about 5 minutes.
• Add in two cans of beans with liquid and vegetable stock and blend with immersion blender until smooth.  (You can also do this in two batches in your blender, adding onion mix into beans and stock.)

• Stir third can of beans (do not puree first), tomatoes and green chilies, and corn into stockpot. Taste for seasoning and add salt & pepper to adjust.  Bring to a boil, lower heat to medium and simmer for 20 to 25 minutes.  Serve and enjoy!  About 1 1/2 cups of soup per serving, serves 8.

**4 points plus per serving