Perfect to take the chill off of a cold winter day. Unlike many recipes this black bean soup is savory and not spicy. This recipe is quick and simple, perfect for a weekend lunch or light weekday healthy dinner.
2 tbsp extra virgin olive oil
1 tsp herbs de provence
3 large carrots thinly sliced
2 bunches of scallions thinly sliced
2 (15oz) cans of black beans drained and rinsed
3 cups water
1/3 cup lowfat sour cream
salt
pepper
Heat olive oil and herbs de provence in a heavy large saute pan. Once oil is hot add carrots, saute for 4-5 minutes, add 2/3 of the sliced scallions. Saute carrots and scallions stirring when necessary to avoid burning for about 4 minutes till the carrots start to carmelize. Add black beans and water; bring to a boil, reduce heat and cover. Cook till the carrots are tender, about 10-15 minutes. Turn off the heat, use an immersion blender in the pan to puree or work in batches through a food processor. Add sour cream and stir. Season with salt and pepper to taste. Serve in bowls, top with remaining scallions and grated cheddar cheese if desired. Enjoy!
