Black Bean And Avacado Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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. Ingredients:
2 tbsp olive oil |
1 red onion, small dice |
4 to 6 cloves of garlic, minced |
1 heaping tbsp whole cumin seed, crushed or left whole |
1 tbsp chipotle chile powder |
1 to 2 cinnamon sticks |
2 tsp salt |
2 tbsp sucanat (or other low-processed sugar) |
1 small to medium bunch cilantro, coarsely chopped |
4 to 6 medium sized tomatoes, coarsely chopped |
3 cans organic black beans, drained |
4 cups vegetable stock (chicken stock is good, too) |
2 avocados, cubed |
juice from 1 fresh lime |
Directions:
1. In a heavy bottomed soup pot, sauté onion until soft, about 5-7 minutes.
2. Add garlic, cumin, chipotle powder, cinnamon, salt, Sucanat and half of the cilantro. Sauté and additional 2-3 minutes until very fragrant.
3. Add tomatoes and beans. Sauté an additional 2-3 minutes.
4. Add stock and bring to a boil.
5. Simmer gently for 10-15 minutes.
6. 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)
7. Stir in avocado, lime juice and remaining cilantro and serve.
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