Creamy Black Bean Soup

Serves 4
Time 25 min
Creamy Black Bean Soup

Garnish this thick, velvety soup with an extra dollop of sour cream and pinch of chopped fresh thyme, if you like.

Special Diets:

VegetarianVegetarian

Ingredients

    2 teaspoonsextra-virgin olive oil
    3carrots, chopped
    2 bunchesgreen onions, thinly sliced, white and green parts divided
    2 cans (15-ounce)no-salt-added black beans, drained and rinsed
    1/3 cuplow-fat sour cream
    1/2 teaspoonkosher salt
    1/4 teaspoonground black pepper

Exclusively for Prime members in select ZIP codes.

Method

Heat oil in a medium saucepan over medium heat.


Add carrots and white parts of the onion and cook, stirring occasionally, until softened and lightly caramelized, 8 to 10 minutes.


Add beans, 3 cups water, salt and pepper and bring to a boil.


Reduce heat, cover and simmer until carrots are tender, 12 to 14 minutes more.


Working in batches, carefully transfer contents of pot to a blender and purée until smooth.


Return soup to pot and heat over medium-low heat until hot throughout.


Stir in sour cream and garnish with remaining sliced gren onions.

Nutritional Info

Serving Size

Calories

270

Total Fat

7g

Saturated Fat

2g

Cholesterol

10mg

Sodium

440mg

Total Carbohydrate

41g

Dietary Fiber

14g

Total Sugars

6g

Protein

14g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.