Photo: Iain Bagwell
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.

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

MariaCG
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

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

birdiebeth25's Review

Rangeview
January 24, 2012
N/A

Rangeview's Review

jmp627
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

birdiebeth25
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

sensorydeb
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!!