
Creamy Potato Soup Topped with Black Beans
SERVES
6PREP TIME
00 minCOOK TIME
00 minIngredients
Black Beans:
2 C black beans
salt
Soup:
1 TBSP olive oil
1 medium onion, chopped
2 cloves garlic, minced
7 medium size golden potatoes, peeled and cubed
4 C water
salt
pepper
Topping:
olive oil
Directions
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Black Beans:
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Soak 2 cups of black beans in water overnight.
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Cook the beans in salty water until tender. Drain and set aside.
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Soup:
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In a cast iron pot on medium heat, add olive oil and onion. Sauté for a couple of minutes until translucent. Add garlic and cook until incorporated.
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Add potatoes, salt and pepper. Sauté for a couple of minutes. Add water and bring to a boil.
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Lower the heat and let cook until the potatoes are completely softened.
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Blend the soup with a hand blender until creamy and smooth. If you wish, add more olive oil.
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Top the soup with the black beans, drizzle with some olive oil and serve.
