And ohhh... Luscious creamy black bean soup is flavorful and comforting and at times, it's even good for the soul.
No need to add sour cream! In fact, no need to add any cream to this soup at all.
Just simply blend a portion of the soup in a blender to create the creamy texture. So yummy!
Also, black bean soup helps promote good health. It's packed with antioxidants, protein, vitamins and fiber too! Even though it's still summer (technically, until September 22nd), I enjoy a bowl of soup with a side salad at times; making this a light dinner for any evening. It's perfect to reheat any leftover for lunch the very next day!
Creamy Black Bean Soup - without the Cream!
- 2 (15-ounce) cans of Organic Black Beans - rinsed
- 2 Tbsp. olive oil
- 1 small onion- chopped
- 2 garlic cloves- diced
- 1 tomato - chopped
- 2 carrots - minced
- 2 organic bay leaves
- 3 cups All Natural Chicken or Vegetable Stock
- 1 cup water
- 2 Tbsp. fresh parsley- chopped
- 1/8 tsp. cayenne red pepper
- salt to taste
- 1 Tbsp. grated Parmesan cheese, and extra for serving
In a large soup pot, heat olive oil and sauté the onion, garlic, celery, carrots and chopped tomato and cook for a few minutes, stirring occasionally until vegetables become softened, about 3 to 5 minutes. Add the rest of the ingredients, (except for the grated cheese) and bring to a boil.
Cover and lower the heat. Simmer the soup for 20 minutes. Turn off heat.
Fish out and remove the bay leaves, discard them. Blend 1/2 the soup using a hand-held immersion or pour in batches into a blender and pulse on the lowest speed and pour it back into the pot.
Taste, and season with salt to taste. Stir in 1 tablespoon of Parmesan cheese. Ladle the bowls with soup and sprinkle some grated Parmesan cheese on top.
Serves 6 to 8