Soups, Stews and Chili

Creamy Black Bean Soup – without the Cream!

Creamy Black Bean Soup is made with organic black beans, carrots, celery, onion, tomato, vegetable stock and seasonings. Simple and easy, best of all – it’s delicious! This black bean soup has a creamier texture with a slight tender bite with every spoonful. So good, everyone will ask for a second bowl- for sure!

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!

Enjoy!

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

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7 Comments

  • Reply
    Inside a British Mum's Kitchen
    August 1, 2011 at 7:20 pm

    Perfect – I'm screaming for this!
    Mary

  • Reply
    Three-Cookies
    August 1, 2011 at 9:01 pm

    Interesting. Long time ago I made black beans and carrots puree/mash. It wasn't too bad. The creamy version would be quite nice I guess.

  • Reply
    Cooking Creation
    August 4, 2011 at 1:59 pm

    Oh, my! This sounds sooo good!

  • Reply
    Roz Corieri Paige
    September 5, 2013 at 8:44 pm

    Liz and Anna!

    oh yum, black bean soup PLUS cream! I'd never have thought of this! Thanks for inspiring me!

    xo
    Roz

  • Reply
    Val
    September 6, 2013 at 1:44 pm

    Perfect for a nice cool day – I would eat this truly anytime of the year. YUM

  • Reply
    Marin mama cooks
    September 6, 2013 at 2:56 pm

    I love creamless soups, and actually prefer soups without the heavy cream, as you can taste the actual soup! If a soup has great fresh ingredients then you don't need to mask it with the cream, right? This soup looks great and I'm totally bookmarking it for those cozy winter nights! xoxo, Jackie

  • Reply
    Joanne
    September 7, 2013 at 12:51 pm

    Creamy soup without the cream is totally my kind of thing! Bookmarked!

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