Creamy Black Bean Soup is made with organic black beans, carrots, celery, onion, tomato, chicken stock and seasonings. Simple and easy to make! This soup has a smooth and creamier texture to it, with a slight crunch, and ohhh so delicious!
No need to add sour cream or any cream to this soup. Just blending a portion of the soup gives it the creamy texture. This black bean soup is also packed with antioxidants and fiber too! Even though it's summer, a bowl of soup with a side salad makes a light dinner for any evening! Great for lunch too! Enjoy!
Creamy Black Bean Soup
- 2 (15.5oz) cans of Organic Black Beans - rinsed
- 1 Tomato - chopped
- 2 Carrots - minced
- 2 Celery Stalks- minced
- 1 Onion - chopped
- 2 Bay Leaves
- 2 Garlic Cloves - sliced
- 3 Cups All Natural Chicken Stock
- 2 Tbsp. Extra Virgin Olive Oil
- 2 Tbsp. Fresh Parsley- chopped
- Pinch of Cayenne Red Pepper
- Salt to taste
- Optional: 1Tbsp. grated Parmesan cheese (and some extra for serving)
In a 2.5 quart soup pot, heat olive oil and saute the onion and garlic for a few minutes, until the onion becomes softened and translucent. Add the rest of the ingredients, except for the grated cheese, and bring to boil. Lower the heat and cover. Simmer for about 30 minutes. Taste for salt and adjust if needed.
Remove the bay leaves and blend 1/2 the amount into a blender. Pour it back into the pot. Stir in 1 tablespoon of Parmesan cheese. Ladle the bowls with soup and sprinkle some grated Parmesan cheese on top and serve! Buon appetito!