Black Bean Soup with Avocado, Orange, and Cucumber

Black Bean Soup with Avocado, Orange, and CucumberRecipe
Photo: Annabelle Breakey; Styling: Karen Shinto
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.

Yield:

Serves 4 (serving size: 2 cups)

Recipe from

Sunset

Recipe Time

Cook: 30 Minutes

Nutritional 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

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

Preparation

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.

Note: Nutritional analysis is per serving.