Creamy black bean soup

This soup is actually pretty simple and it lasts a long time for leftovers. The only tricky part is blending the ingredients and transferring the hot soup. But don’t worry! I’ll walk you through it.

You will need:

  • 2 tablespoons vinaigrette
  • 3 chopped carrots
  • 2 bunches green onions
  • 2 15-oz cans black beans
  • 1/3 cup sour cream, and salt and pepper

First, chop the carrots and green onions. Then heat the vinaigrette on the stove over medium high heat. Add carrots and green onions and cook, stirring occasionally, about 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. 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.

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