Puree black beans to thicken spicy soup instead of using flour

The key to thickening this soup without flour? Puree some of the beans before cooking it. You will love the stick-to-your-ribs texture that results.

This recipe is from Weight Watchers and its value is rated 4 PointsPlus.

Black Bean Soup

1 spray of cooking spray (5 one-second sprays per serving)

1 medium onion, finely chopped

4 cloves garlic, minced

2 ml (1/2 tsp) red pepper flakes, or to taste

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5 ml (1 tsp) cumin seeds

2 cans (each 398 ml/14 oz) black beans and 1 can (540 ml/19 oz) black beans (undrained)

425 ml (1 3/4 cups) fat-free chicken broth or vegetable broth

300 ml (1 1/4 cups) canned tomatoes (with green chilies, if available)

300 ml (1 1/4 cups) canned yellow corn, drained

Coat bottom of large stockpot with cooking spray. Add onion and garlic and cook, stirring frequently, until onions are soft but not brown, about 5 minutes.

In a blender, place 1 can of beans. Add sauteed 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), tomatoes and corn into stockpot. Bring to a boil, reduce heat to medium and simmer for 20 to 25 minutes.

Makes 8 servings, 375 ml (1 1/2 cups) per serving.

Source: Weight Watchers.