Today was a perfect cozy day. The kind of perfect cozy day that screams out for this Creamy Black Bean and Roasted Poblano Soup.
Warms the soul, it does.
TRIO OF AMAZING.
This creamy black bean and roasted poblano soup is so simple; it’s great for any weeknight, weekend, or holiday meal. Comfort food to the max.
With just a few, simple ingredients, you’re a warm simmer away from deliciousness that’s worth sharing.
I took the longer route with this soup, using dried beans instead of canned. I picked up a bag of Vaquero Beans when I was in San Francisco in October, and I have been dying to try them out and compare them to my usual black bean that I use in my soups. HOLLA AWESOME.
Using dried beans does require a longer cook time, for obvious reasons. I won’t knock you for using canned beans, because I do it all the time as well. It’s quick and easy, 30 minute meal style, and I know how crazy it can get!
I would call this my Sunday Special, when I want to just let a meal slow simmer, and fill the house up with those amazing foodie smells.
Since I went with a sort of chowder/soup hybrid, I had to grab my favorite Shamrock Farms premium Heavy Whipping Cream, with its higher butterfat, it’s perfect for producing a rich and creamy base.
If you frequent Walmart in San Antonio and Austin as much as I do, you probably already have Shamrock Farms in your fridge, but if not, you should get on that.
Seriously. Whether you are making dessert, sauces, or adding a bit to your coffee, you’d be hard-pressed to find anything better, especially one that uses real dairy, and from cows not treated with rBST, which is kind of a big deal yo.
Warm your soul with goodness. Smoky, creamy, spicy, flavorful, super delicious goodness.
I mean, what could possibly be better than that?
This is a sponsored conversation written by me on behalf of Shamrock Farms. The opinions and text are all mine.