Tuesday, April 20, 2010

Creamy Black Bean Soup

I snagged this off a friend's blog about 4 months ago and we have made it several times so far.
It's one of our favorite regulars now.  My daughter in law makes this for her family, too.

Recipe Courtesy of Valerie Geary
Photo Courtesy of slim-shoppin.com
Via Michelle Carter's blog

Makes 4 Servings

2 cans black beans, drained and rinsed
1 1/2 Tbs olive oil
2-3 cloves of garlic, minced
1/2 onion, diced
1-2 stalks celery, chopped
2 cups of vegetable broth
1/2 tsp salt
1/4 tsp black pepper
1 heaping tsp chili powder
1 heaping tsp cumin
1/2 cup cream, half in half, or milk (I just use soy and it works great)
1/4-1/2 cup fresh (deli-type) salsa
chopped green onions (optional)
sour cream (optional)
avocados, diced (optional)

Heat olive oil in heavy saucepan and saute onions, celery, and garlic for about 3-5 minutes until tender. Stir in beans, broth and seasonings. Bring to boil. Reduce heat and simmer, partially covered for 25-30 minutes.

Puree about 75% of the soup (adding small batches at a time) in a blender (or use an immersion blender). The more soup you puree the creamer. If you want chunkier soup, puree about 50-60% of the soup.

Return to pot and stir in cream and salsa. Cook on medium heat until soup is hot again.

Serve topped with onions, avocados and sour cream as desired.


Tom and Karen Mortensen said...

Sounds good. What time is dinner?

Susan Rozier said...

Sounds wonderful. I'm cooking for two, but then, so are you. Do you freeze leftovers? Do you eat it several times a week? This is a conundrum for me. Thanks for sharing. I've really enjoyed your other recipes. Susan

Richard said...

That sounds very complicated...are you sure they don't sell it at Costco?

Carly said...

I tried making a soup like that once and it just tasted like watered down refried beans.

Jill said...

Well this one doesn't taste like that Carly. Amy tried it before I did and they loved it so much that I gave it a try. I've made it probably 4 times since then. Dennis likes to crush tortilla chips over his, I like mine without the chili powder added, but that's just me.

Susan, for us, we eat it for dinner and then the next day for lunch, and then it is gone.

Eileen said...

It sounds wonderful! I love soup and we eat many of different kinds, but I've never had bean soup, I will have to give it a try. And I like the idea of the tortilla chips too, and I think I would leave the chili powder out too!
Thanks, Jill!
I'm copying and pasting right now!
All the best,

grandmapeg said...

The picture of the soup looks very delicious. I'm going to try it but I definitely will have to leave out the chili powder. When I read this recipe earlier this morning I wondered how it would taste without the chili powder and now that I know you don't add that, I can go ahead and try it. Thanks!