Black Bean And Avacado Soup
From mattandmaren 16 years ago
- 30 minutes to make
- Serves 8
Serve this with assorted topping for everyone to customize their own soup. Some suggested toppings are sliced hard boiled eggs, sweet pickles, andoule or chorizo sausage slices, non-fat plain yogurt or sour cream, grated cheddar cheese, or spicy peppers. Read more I accompany this with fresh cornbread and honey, and homemade guacamole and chips for a reasonably quick and easy dinner. See less
Ingredients
- 2 Tbsp olive oil shopping list
- 1 red onion, small dice shopping list
- 4 to 6 cloves of garlic, minced shopping list
- 1 heaping Tbsp whole cumin seed, crushed or left whole shopping list
- 1 Tbsp chipotle chile powder shopping list
- 1 to 2 cinnamon sticks shopping list
- 2 tsp salt shopping list
- 2 Tbsp sucanat (or other low-processed sugar) shopping list
- 1 small to medium bunch cilantro, coarsely chopped shopping list
- 4 to 6 medium sized tomatoes, coarsely chopped shopping list
- 3 cans organic black beans, drained shopping list
- 4 cups vegetable stock (chicken stock is good, too) shopping list
- 2 avocados, cubed shopping list
- juice from 1 fresh lime shopping list
How to make it
- In a heavy bottomed soup pot, sauté onion until soft, about 5-7 minutes.
- Add garlic, cumin, chipotle powder, cinnamon, salt, Sucanat and half of the cilantro. Sauté and additional 2-3 minutes until very fragrant.
- Add tomatoes and beans. Sauté an additional 2-3 minutes.
- Add stock and bring to a boil.
- Simmer gently for 10-15 minutes.
- For best results and a creamier soup, blend a cup or two of beans and liquid and return back to pot. (I usually blend the whole batch)
- Stir in avocado, lime juice and remaining cilantro and serve.
The Rating
Reviewed by 1 people-
I'm a lover of both black beans and avocado...of course for the flavors but b/c of the versatility. Thanks.
greekgirrrl
in Long Island loved it
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" It was excellent "