Black Bean Soup with Avocado, Orange, and Cucumber

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)
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Nutritional Information

Amount per serving
  • Calories: 336
  • Calories from fat: 45%
  • Protein: 9.7g
  • Fat: 17g
  • Saturated fat: 3.4g
  • Carbohydrate: 37g
  • Fiber: 12g
  • Sodium: 1350mg
  • Cholesterol: 7.5mg


  • 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


  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.
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