Black beans are hearty, high in fiber and very tasty. In this creamy soup you get the smoothness of a creamy soup without high caloric intake. Rich but light…Infused with a few veggies to up the depth of flavor.

Creamy Black Bean Soup
2 cans black beans, rinsed and drained
1 onion diced
1 clove garlic diced
1/2 green pepper diced
2 stalks celery diced
1/2 tsp celery salt
1/2 tsp onion powder
1 tsp white pepper
1 1/2  (+) cup chicken or veggie stock (depending on how thick or thin you like your soup)
1/2 cup cream cheese
1/4 cup sour cream
salt & pepper

In a sauté pan sweat the onions, garlic, green pepper, and celery until tender. Add the black beans, broth, and seasonings. Cook for about 15 minutes on medium until the soup is infused with all the flavors. Remove the soup and blend in a high pulsing blender (if the soup is hot do not overfill) until the soup is smooth.  Add the cream cheese and blend for 30 seconds more. Taste and season with additional salt & pepper if desired. Place a dollop of sour cream in the soup and use a knife from the center of the dollop to create a design before serving. Delicious!!!

Enjoy!

Heidi

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