Here’s an easy recipe that will keep you warm and full during the colder months. It’s smooth and creamy and just the perfect little bowl for sitting on the couch with a blanket and a book. It’s a great soup for vegetarians (just sub vegetable broth for the chicken broth).

I see this kind of soup made vegan a lot, but mine is unabashedly full of cream, butter, and topped with bacon bits. My friend, Randi, has a really good vegan recipe for this…maybe I can get her to post it sometime!

This was great topped with bacon bits and sour cream. It would also be good with some pumpkin seeds or some sharp cheddar. Enjoy!

<3

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Creamy Black Bean Soup

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Print Recipe

Course Main Course, Soup

Cuisine American

Servings 6

Ingredients

  

• 2 tbsp butter
• 3/4 cup carrots, chopped
• 3/4 cup onions, chopped
• 3/4 cup celery, chopped
• 3 cloves garlic, minced
• 1 tbsp salt
• 1 tsp each ground black pepper and cumin
• 4 cans black beans, drained and rinsed
• 2 cups chicken broth
• 1 cup heavy whipping cream

Instructions

 

• Melt the butter in a medium/large pot over medium heat. Add garlic and cook, stirring constantly for about 30 seconds. Then, add in the carrots, onions, and celery. Add salt, pepper, and cumin. Cook, stirring frequently, until soft and onions are beginning to become translucent.

  Add in drained black beans, broth, and cream. Simmer on low for at least 30 minutes to develop flavors. Then blend thoroughly with an immersion blender OR transfer to a blender to blend until creamy. You can add more broth or cream if your mixture is too thick.

  Return to pot if needed, season to taste. Let simmer on low for at least 20 more minutes or up to all afternoon.

  Crock Pot variation: transfer mixture from pot/skillet to crock pot on low before adding beans/broth/cream. Follow same steps thereafter.

  Enjoy!
  

Keyword black bean