You'll enjoy the rich flavors of this Creamy Black Bean and Almond Soup. Less than 1 hour to prepare, dress it up before serving with toasted almond slices and a media cream drizzle.
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 4 cups water, divided
- 2 cans (15 oz. each) black beans, undrained
- 1 cup sliced almonds
- 2 tablespoons MAGGI Granulated Chicken Flavor Bouillon
- 1 can (7.6 fl. oz.) NESTLÉ Media Crema
- Chopped fresh parsley
HEAT oil in large saucepan over medium heat. Cook onion until tender. Remove from heat; set aside.
PLACE 1 cup water, beans, sliced almonds and bouillon in blender; cover. Blend until smooth. Place bean mixture in same saucepan with cooked onions; add remaining 3 cups water. Cook over medium heat, stirring occasionally, for 20 minutes. Add media crema. Cook until heated through. Serve warm garnished with croutons and parsley.
Review This Recipe
super easy and delicious
I couldn't find media crema so I used the same amount of evaporated milk and it was fine. The texture with the almonds is wonderful. This soup is delicious.
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