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Black Bean Soup with Avocado, Orange, and Cucumber

Photo: Annabelle Breakey; Styling: Karen Shinto
Cook time 30 mins
Yield Serves 4 (serving size: 2 cups)
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.

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

Nutrition Information

  • calories 336
  • caloriesfromfat 45 %
  • protein 9.7 g
  • fat 17 g
  • satfat 3.4 g
  • carbohydrate 37 g
  • fiber 12 g
  • sodium 1350 mg
  • cholesterol 7.5 mg

How to Make It

  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.

  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.

  3. Note: Nutritional analysis is per serving.