Creamy Black Bean Soup
admin
Course Main Course, Soup
Cuisine American
- 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
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!
