- 2 tablespoons olive oil
- 1 red onion, diced small
- 4 to 6 cloves garlic, minced
- 1 heaping tablespoon whole cumin seeds, crushed or left whole
- 1 tablespoon chipotle chile powder (see note)
- 1 to 2 cinnamon sticks
- 2 teaspoons salt
- 2 tablespoons sugar
- 1 small to medium bunch cilantro, coarsely chopped, divided
- 4 to 6 tomatoes, seeded and coarsely chopped
- 3 (15-ounce) cans black beans, drained
- 4 cups vegetable stock
- 1 to 2 avocados, cubed
- 1 lime, juiced
In a heavy-bottomed soup pot set over medium heat, add oil and onions. Sauté onions until soft, 5 to 7 minutes. Add garlic, cumin, chipotle powder, cinnamon, salt, sugar and half the cilantro. Sauté for 2 to 3 minutes until very fragrant, stirring often. Add tomatoes and beans. Cook an additional 2 to 3 minutes.
Add stock and bring to a boil, then reduce heat to low. Simmer gently for 10 to 15 minutes. For best results, puree a cup or two of soup at low speed in a blender and return back to the pot.
Stir in avocados, lime juice and remaining cilantro. Season with salt and pepper and additional spices, if necessary.
Use less if you prefer milder soup. If the powder is unavailable, use a whole dried chipotle pepper, soaked in hot water until soft, and minced.