Black Bean and Corn Soup

Fall is here in New England, the temperature has dropped (seemingly overnight), and we're making the first fire of the season in the fireplace.  Totally perfect night for a hot soup and snuggling in front of the TV and obviously avoiding homework.

This is a creamy, spicy, chili-esque, black bean soup with corn and a variety of other vegetables that's so easy, you'll have it prepped and on the table in a half hour TOPS.  The best part is that besides all the awesomeness that is the ease of operation and flavors and whatnot, this soup is jam packed with all sorts of crazy health benefits - low fat, high fiber, high protein, vitamin A and C, and a GREAT source of iron (55.1% per serving!).  I ate mine topped with some shredded cheddar, fat free sour cream, and a slice of avocado and - let me tell you - I was in heaven. 




Ingredients (6 servings):

• 2 cans black beans drained and rinsed
• 1 can of whole kernel corn
• 1/4 of a red bell pepper diced
• 1/4 of a white onion diced
• 1 cup fresh baby spinach
• 1 1/2 cups low sodium chicken (or vegetable) broth
• 1 1/2 cups salsa (ex. Trader Joe's Salsa Autentica)
• 1 clove garlic minced

   
Recipe:

1. In a blender add 1 can of black beans, the bell pepper, the onion, spinach, salsa, garlic, and broth and puree until smooth.
2. Add the mix to a medium pot over medium heat.
3. Add the remaining can of black beans and corn.
4. Add salt and pepper to taste.
5. Serve immediately with your choice of toppings (ex. cheddar cheese, sour cream, avocado, cilantro, tortilla chips, etc.)

 Approximate Nutritional Info per Serving:

• Calories: 187
• Carbs: 28g
• Fat: 0.9g
• Protein: 9g