Black Bean Soup with Avocado, Orange, and Cucumber

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. 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. 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.