Photo: Iain Bagwell
Cook Time
30 Mins
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.

How to Make It

Step 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.

Step 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.

Step 3

Note: Nutritional analysis is per serving.

Ratings & Reviews

sensorydeb's Review

February 14, 2015
I made this with a bottle of roasted peppers and clementines rather than pimentos and oranges. Better flavor and less messy. All the women on my hiking trip loved it!

itravel's Review

February 28, 2012
I love the hot soup with the cold fruit; wonderful.

birdiebeth25's Review

January 24, 2012

Rangeview's Review

March 10, 2011
Love this soup! The taste and texture are great. My kids even like it and it's healthy. I plan to make it all of the time.

jmp627's Review

February 28, 2011
Very good with a kick. I reduced the sodium level substantially by using 2 cans of organic black beans versus regular. Event he lower salt black beans contain more sodium than the organic!

MariaCG's Review

February 10, 2011
This is a very nice, easy recipe. The avocado really makes it delicious! I couldn't find pimientos, so I left those out and I substituted feta for the cotija. Next time I think I would leave out the cucumbers. The texture was just too jarring with the soft orange and avocado. I will definitely make this again!!