The hubby is still healing from wisdom teeth surgery, so the goal is to keep him from chewing. It means a lot of soup while it's still summer, but what else can you do but go with the flow?
This soup actually is well suited for summer, I think. It's a basic soup that you can dress up as you wish. I could easily see adding some fresh summer corn and tomato to this, for example.
No matter what, this is a good soup recipe to keep in your pocket. Most soups are a minimum of 45 min. This one is under 30.
Source: Whole Foods | Serves: 4 | Time: 25 min
Changes: used vegan sour cream; added taco seasoning; added vegan cheese for garnish
Ingredients
2 tsp EVO
3 #carrots, chopped
2 bunches green onions, thinly sliced, white and green parts divided
2 (15.0-ounce) cans no-salt-added black #beans, drained and rinsed
3 cups water
1/3 cup low-fat sour cream
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
Taco seasoning, to taste
Shredded vegan cheese, as garnish
Crumbled GF torilla chips, as garnish (took photo before I added)
Instructions
Heat oil in a medium saucepan over medium heat.
Add carrots and white parts of the onion 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 purée until smooth.
Return soup to pot and heat over medium-low heat until hot throughout.
Stir in sour cream and garnish with remaining sliced gren onions, vegan chees, and GF tortilla chips.