Creamy black bean soup.

Everyone in the house loved this soup. I quote my husband " This is like, gourmet". My daughter even ate quite a bit. It is filling and easy to make!!

Serves 4


Garnish this thick, velvety soup with an extra dollop of sour cream and pinch of chopped fresh thyme, if you like. I also used tomato, cheese and garlic salt.



Ingredients

2 tablespoons vinaigrette (any kind will do)

3 carrots, chopped

2 bunches green onions, thinly sliced, divided

2 (15-ounce) cans no-salt-added black beans, rinsed and drained (or 1 3/4 cup per can)

1/3 cup lowfat sour cream

Salt and ground black pepper to taste




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. And Enjoy!!!