Breathtaking Black Bean-Avocado Soup

Serves: 8

Your rating: None (13 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

Rich and creamy while being remarkably healthy, this soup is loaded with flavor and spice along with healthy fats, multiple nutrients and plenty of fiber.

Ingredients

Preparation

In heavy-bottomed soup pot set over medium heat, add oil and onions. Sauté onion until soft, 5 to 7 minutes. Add garlic, cumin, chipotle powder, cinnamon, salt, Sucanat and half the cilantro. Sauté 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 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: 270cal, 10g fat (1.5g sat), 0mg chol, 690mg sodium, 38g carb, 12g fiber, 11g protein

Recipe by Ken Charney, former PCC staff

Source: Sound Consumer February 2001

More about: avocados, black beans, soup

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