Breathtaking Black Bean-Avocado Soup

Breathtaking Black Bean-Avocado Soup

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  • Each serving
  • 270cal
  • 10g fat (1.5g sat)
  • 0mg chol
  • 690mg sodium
  • 38g carb
  • 12g fiber
  • 11g protein


  • 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.

Special notes:

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.

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