Black Bean Soup with Avocado, Orange, and Cucumber |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 1 |
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We left the soup chunky with a clear broth, but you could easily purée it to create a smooth soup. Just don't skip the avocado mixture, as it makes a refreshing contrast to the beans and spice. Ingredients:
2 tablespoons vegetable oil |
1 cup chopped onion |
2 garlic cloves, minced |
3 cups vegetable broth |
2 cans (15 oz. each) black beans, rinsed |
2 jars (4 oz. each) pimientos, drained |
1 teaspoon ground cumin |
1/4 teaspoon dried oregano |
1/2 teaspoon kosher salt |
2 teaspoons hot sauce, such as tapatío |
1 avocado, cubed |
juice of 1 lime |
1 orange, peeled and chopped |
1/2 english cucumber, chopped |
1/4 cup crumbled cotija cheese |
Directions:
1. Heat oil in a large pot over medium heat. Add onion and garlic and cook until translucent, about 5 minutes. Add broth, beans, pimientos, seasonings, and hot sauce and bring to a boil. Reduce heat to low and simmer, uncovered, 10 minutes.
2. Mix avocado, lime juice, orange, and cucumber in a medium bowl. Divide soup among bowls; top with avocado mixture and a sprinkle of cheese.
3. Note: Nutritional analysis is per serving.
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