Creamy Black Bean Soup (GF, V)

Creamy Black Bean Soup (GF, V)

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


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)


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.

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