Penguin Black Bean Soup

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Penguin Black Bean Soup

This is our 1st fun food creation for 2014 & we are starting out with something healthy & easy to make the kids! This Penguin Black Bean Soup not only looks super cute, but it’s so delicious! My boys are not fans of any soup, but they gobbled this up & loved it! This is a fun & healthy dinner for winter that the kids will love!

Penguin Black Bean Soup

1 tablespoon olive oil
1 onion (chopped)
a few baby carrots (chopped)
4 cloves garlic (chopped)
1 tsp. chili powder
1 tablespoon ground cumin
1 pinch black pepper
4 cups vegetable broth
4 (15 ounce) cans black beans
1 (15 ounce) can whole kernel corn
1 (14.5 ounce) can crushed tomatoes
1/4 cup sour cream
1 piece of dark german wheat bread

Heat oil in a large pot over medium-high heat. Saute onion, celery, carrots and garlic for 5 minutes (reserve one carrot to decorate). Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 2 cans of beans, and corn. Bring to a boil.

Meanwhile, in a food processor or blender, process remaining 2 cans beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes. Spoon the soup in a small bowl.

Spoon the sour cream into a baggie & snip off the corner. Squeeze the sour cream in the middle towards the bottom & spread around using a knife. Do the same for the eyes. We used 2 black beans for the pupils. We toasted the bread, cut it in half, & placed them on the sides for wings. Cut the carrot to make the feet & beak.

Here is my oldest with his Penguin Black Bean Soup!:)

Here is my oldest with his Penguin Black Bean Soup

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