Creamy Black Bean Soup

Recipe Photo: Creamy Black Bean Soup
Author
Will Donovan
Source of Recipe
Whole Foods
Serves/Makes/Yields
4
Recipe Description

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

 

Ingredients

2 tablespoons 365 Everyday Value Herbes de Provence Vinaigrette, or other bottled vinaigrette

3 carrots, chopped

2 bunches green onions, thinly sliced, divided

2 (15-ounce) cans no-salt-added black beans, rinsed and drained

1/3 cup lowfat sour cream

Salt and ground black pepper to taste  

 

Preparation
  1. Heat vinaigrette in a medium pot over medium high heat.
  2. Add carrots and two-thirds of the green onions and cook, stirring occasionally, until softened and lightly caramelized, 8 to 10 minutes.
  3. Add beans, 3 cups water, salt and pepper and bring to a boil.
  4. Reduce heat, cover and simmer until carrots are tender, 12 to 14 minutes more.
  5. Working in batches, carefully transfer contents of pot to a blender and puree until smooth.
  6. Return soup to pot and heat over medium low heat until hot throughout.
  7. Stir in sour cream, salt and pepper and serve, garnished with remaining green onions.  

     
Nutrition Information

Per serving (about 12oz/342g-wt.): 270 calories (60 from fat), 7g total fat, 2g saturated fat, 10mg cholesterol, 440mg sodium, 41g total carbohydrate (14g dietary fiber, 6g sugar), 14g protein 

 

Type of Meal