Creamy Black Bean Soup

Creamy Black Bean Soup

Serves 4

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

  • 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
You must be signed in to use shopping lists. Sign in or create account

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.

Nutritional Info: 
Per Serving:270 calories (60 from fat), 7g total fat, 2g saturated fat, 10mg cholesterol, 440mg sodium, 41g carbohydrate (14g dietary fiber, 6g sugar), 14g protein
Special Diets: 

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. See our Terms of Service.

Recipe Discussion