Canned beans are cheap (and don’t go bad) and the recipe uses produce that can be purchased individually, like onions, carrots, avocados and Serrano peppers.
Course Soup
Cuisine Mexican
Keyword avocado, beans, black bean, easy recipe, salsa
Prep Time 5 minutesminutes
Cook Time 45 minutesminutes
Servings 4
Calories 199kcal
Ingredients
For the soup:
3tablespoonsextra-virgin olive oil
1medium yellow onion,diced
1medium carrot,diced
2clovesgarlic,chopped
1small Serrano pepper,seeded, deveined and diced
2teaspoonsground cumin
½teaspoondried oregano
3(15-ounce)cans black beans, rinsed and drained
4cupsvegetable broth
¼packed cup cilantro leaves
Kosher salt,as needed
Freshly ground black pepper,as needed
1tablespoonfreshly squeezed lime juice
For serving:
1cuphalved cherry tomatoes
1medium Serrano pepper,thinly sliced
1tablespoonextra-virgin olive oil
Kosher salt,as needed
¼cupsour cream,optional
2medium California Avocados,peeled, pitted and diced
Heat a large heavy-bottomed pot or Dutch oven over medium heat, add the olive oil and heat through. Add the onion and carrot and sauté, stirring occasionally, until the onions are soft and translucent, about 6 minutes. Add the garlic and sauté for an additional 30 seconds.
Add the cumin, oregano, and Serrano followed by the black beans, vegetable broth and cilantro. Bring to a boil then lower heat to medium-low and simmer, until the soup has thickened, about 30 minutes.
Season to taste with salt. Let the soup cool then add to a blender and pulse until the mixture is pureed and smooth. Return the mixture to the pot.
For serving:
In a small bowl stir together the tomatoes, Serrano peppers and olive oil. Season with salt and set aside.
Ladle soup into warmed soup bowls and top with sour cream, avocado and tomato salsa.