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Black Bean Soup with Avocado and Salsa

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 minutes
Cook Time 45 minutes
Servings 4

Ingredients

For the soup:

  • 3 tablespoons extra-virgin olive oil
  • 1 medium yellow onion diced
  • 1 medium carrot diced
  • 2 cloves garlic chopped
  • 2 teaspoons ground cumin
  • ½ teaspoon dried oregano
  • 1 small Serrano pepper seeded, deveined and diced
  • 3 (15-ounce cans) black beans, rinsed and drained
  • 4 cups vegetable broth
  • ¼ packed cup cilantro leaves
  • Kosher salt as needed
  • Freshly ground black pepper as needed
  • 1 tablespoon freshly squeezed lime juice

For serving:

  • 1 cup halved cherry tomatoes
  • 1 medium Serrano pepper thinly sliced
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt as needed
  • ¼ cup sour cream optional
  • 2 medium California Avocados peeled, pitted and diced

Instructions

For the soup:

  • 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.