Breathtaking Black Bean-Avocado Soup

Serves: 8

Yield: 14 to 16 cups

Your rating: None (10 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Ingredients

Preparation

In heavy-bottomed soup pot, sauté onion until soft, 5 to 7 minutes. Add garlic, cumin, chipotle powder, cinnamon, salt, Sucanat and half of the cilantro. Sauté an additional 2 to 3 minutes until very fragrant, stirring often. Add tomatoes and beans. Sauté an additional 2 to 3 minutes.

Add stock and bring to a boil. Simmer gently for 10 to 15 minutes. For best results and creamier soup, blend a cup or two of beans and liquid and return back to pot.

Stir in avocado, lime juice and remaining cilantro. Season with salt and pepper and additional spices, if necessary.

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.

EACH SERVING: 270 cal, 10g fat (1.5g sat),0mg chol, 690mg sodium, 38g carb, 12g fiber, 11g protein

Recipe by Chef Ken Charney, former PCC staff

Source: Sound Consumer February 2001

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More about: avocados, black beans, soup

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