Black Bean and Avocado Soup |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Yummy black bean soup! Ingredients:
2 tablespoons olive oil |
1 red onion, diced |
5 garlic cloves, minced |
1 -2 teaspoon ground cumin (i use the full 2 tsp) |
1/2 teaspoon cayenne powder (to taste) |
1/4 teaspoon ground cinnamon |
1/4-1/2 teaspoon salt |
1 teaspoon sugar |
1/2 cup chopped fresh cilantro |
6 plum tomatoes, seeded and coarsely chopped |
3 (15 ounce) cans black beans, drained |
3 -4 cups vegetable broth, depending how thin you want it (or chicken broth) |
2 hass avocadoes, peeled, pitted and diced |
1 fresh lime, juice of |
1 cup shredded cheddar cheese, for garnish |
Directions:
1. In a large soup pot, saute onion and garlic in olive oil about 5 to 7 minutes, or until soft.
2. Add cumin, cayenne powder, cinnamon, salt, sugar and cilanto; sauté an additional 2 to 3 minutes until very fragrant, stirring often.
3. Add tomatoes and beans; cook an additional 2 to 3 minutes.
4. Add broth to the pot and bring to a boil; simmer gently for 10 to 15 minutes.
5. Puree 1 cup of this mixture and return back to pot.
6. Stir in avocado, and lime juice. Heat through.
7. Place in serving bowls and sprinkle with shredded cheese.
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