Creamy Black Bean Soup
Post date
Monday, January 18, 2010 - 19:40
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
- Heat vinaigrette in a medium pot over medium high heat.
- Add carrots and two-thirds of the green onions 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 puree until smooth.
- Return soup to pot and heat over medium low heat until hot throughout.
- 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