Ingredients:
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups vegetable broth
- 2 (15 oz) cans mixed beans (e.g., cannellini, black beans, kidney beans), drained and rinsed
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 cup heavy cream
- Salt and pepper to taste
- Fresh parsley or chives (for garnish)
Directions:
- Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until the onion becomes translucent, about 3-4 minutes.
- Add the carrots and celery, and cook for an additional 5 minutes, stirring occasionally.
- Pour in the vegetable broth and add the mixed beans, thyme, smoked paprika, and cumin. Bring to a boil, then reduce heat and let simmer for 15-20 minutes.
- Using an immersion blender, blend the soup until creamy but still slightly chunky. Alternatively, transfer half of the soup to a blender and puree until smooth, then return it to the pot.
- Stir in the heavy cream and season with salt and pepper to taste. Simmer for another 5 minutes to heat through.
- Serve hot, garnished with fresh parsley or chives.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 280 kcal | Servings: 6 servings
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