Creamy Black Bean Soup
Serves 4
Time 25 min
Garnish this thick, velvety soup with an extra dollop of sour cream and pinch of chopped fresh thyme, if you like.
Special Diets:
Ingredients
- 2 teaspoons extra-virgin olive oil
- 3 carrots, chopped
- 2 bunches green onions, thinly sliced, white and green parts divided
- 2 (15.0-ounce) cans no-salt-added black beans, drained and rinsed
- 1/3 cup low-fat sour cream
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
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:
Per serving: 270 calories (60 from fat), 7g total fat, 2g saturated fat, 10mg cholesterol, 440mg sodium, 41g carbohydrates (14g dietary fiber, 6g sugar), 14g protein.
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.
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Ingredients
- 2 teaspoons extra-virgin olive oil
- 3 carrots, chopped
- 2 bunches green onions, thinly sliced, white and green parts divided
- 2 (15.0-ounce) cans no-salt-added black beans, drained and rinsed
- 1/3 cup low-fat sour cream
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper