Black Bean and Corn Soup

Another simple, nearly fat free and delicious soup. If you don't like black beans, you should probably save yourself the time to read this and just move on. If you want a high protein, low fat, very filling yummy soup then you have a winner! I got this recipe from the Williams-Sonoma Savoring Soups & Salads cookbook. I don't follow their recipe exactly, but I did use their ingredient proportions so I will give them credit. 


Ingredients
2 tbsp. canola oil
1 white onion chopped (you can roughly chop since you will be blending it later)
1 clove garlic, coarsely chopped
56 oz. of black beans (that is 4 14oz cans or 2 28 oz. cans for you non-math folks out there)
3 cups of chicken stock (vegetable stock is easily substituted here)
1 cup fresh or frozen corn
2 scant teaspoons chicken bouillon granules (I use Goya, because Goya is awesome)
Salt and Pepper


1. In a large pot, warm the oil over medium heat. Add the onion and sauté until softened (about 5 minutes). 
2. While the onion is cooking, rinse and drain the black beans. I put them in a strainer and rinse until the water runs clear. 
3. Add the garlic to the pot and sauté for 1 minute. 
4. Add the beans to the pot and cook for about 2 minutes. 
5. Add the chicken stock. Using your immersion blender, purée the soup until it is to your desired consistency.
6. Add the corn and let simmer for about 10 minutes. 

That's it! So simple and easy. The only fat comes from the oil, which isn't so bad! It is very thick and creamy and I like to eat it with tortilla chips and sour cream. YUM!