BLACK BEAN AND AVOCADO SOUP
Make and share this Black Bean and Avocado Soup recipe from Food.com.
Provided by Parsley
Categories Black Beans
Time 35m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a large soup pot, saute onion and garlic in olive oil about 5 to 7 minutes, or until soft.
- Add cumin, cayenne powder, cinnamon, salt, sugar and cilanto; sauté an additional 2 to 3 minutes until very fragrant, stirring often.
- Add tomatoes and beans; cook an additional 2 to 3 minutes.
- Add broth to the pot and bring to a boil; simmer gently for 10 to 15 minutes.
- Puree 1 cup of this mixture and return back to pot.
- Stir in avocado, and lime juice. Heat through.
- Place in serving bowls and sprinkle with shredded cheese.
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Hala Ezzo
[email protected]I made this soup for my family and they loved it! It's a great recipe for a quick and easy weeknight meal.
KASiM Ali Hussainin
[email protected]This soup is the perfect comfort food. It's warm, creamy, and flavorful. I highly recommend it!
Hafsa Mejdoni
[email protected]I'm always looking for new and exciting soup recipes. This one is definitely a keeper!
Kristy Taylor
[email protected]This soup is a great way to get your kids to eat their vegetables. My kids love the sweet corn and the creamy avocado.
Lauben Youngblood
[email protected]I'm a vegetarian and I love this soup! It's a great source of protein and it's so flavorful.
Smoggy
[email protected]I made this soup in my slow cooker and it turned out great! I just threw all the ingredients in the pot and let it cook on low for 8 hours.
Anil Ror
[email protected]This soup is a great base for a variety of toppings. I like to add shredded cheese, sour cream, and diced avocado.
April Fam
[email protected]The soup was too thick for my taste. I added some more broth and it was perfect.
Odette Gan
[email protected]I found this soup to be a bit bland. I added some extra spices and it was much better.
Ariel Thomas
[email protected]This soup is a bit too spicy for my taste. Next time, I'll use less chipotle peppers.
Goldi Bukhari
[email protected]I'm not a fan of avocados, so I omitted them from the recipe. The soup was still delicious without them.
Rosiland Davis
[email protected]This soup is a great way to use up leftover black beans. I usually make a big pot of beans on the weekend and then use them to make this soup during the week.
Josta Dladla
[email protected]I love the versatility of this soup. I've added different vegetables, like zucchini and bell peppers, and it's always delicious.
Sita Lamichhane
[email protected]This soup is so easy to make and it's always a crowd-pleaser. I've made it for potlucks, parties, and even just for a quick weeknight meal.
Gul Je
[email protected]I followed the recipe exactly and the soup turned out great! I love the smoky flavor from the chipotle peppers.
Ismael Lopez
[email protected]This is the perfect soup for a cold winter day. It's warm and comforting, and the spices give it a nice kick. I would definitely recommend adding the optional sour cream and cilantro.
Faisal Sandhu
[email protected]I'm not a huge fan of black beans, but this soup changed my mind! The beans were so soft and creamy, and the avocado added a richness that I didn't expect. I'll definitely be making this again.
Nasir Ratteeka
[email protected]Made this soup for a party and it was a hit! Everyone raved about how creamy and flavorful it was. I especially love the contrast between the sweet corn and the spicy poblano peppers.