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
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.
Mix avocado, lime juice, orange, and cucumber in a medium bowl. Divide soup among bowls; top with avocado mixture and a sprinkle of cheese.
Note: Nutritional analysis is per serving.
Ingredients
Directions
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.
Mix avocado, lime juice, orange, and cucumber in a medium bowl. Divide soup among bowls; top with avocado mixture and a sprinkle of cheese.
Note: Nutritional analysis is per serving.