Black Bean Soup with Avocado, Orange, and Cucumber
Photo: Iain Bagwell
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.
This recipe, and others like it, can be found in the article “A Cold Day Delight: 26 Stew Recipes Perfect for Winter.”
How to Make It
Step 1
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.
Step 2
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.
Step 3
3
Note: Nutritional analysis is per serving.
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
Step 1
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.
Step 2
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.
Step 3
3
Note: Nutritional analysis is per serving.
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