Breathtaking Black Bean-Avocado Soup
Yield: 14 to 16 cups
- 2 tablespoons olive oil Add to list
- 1 red onion, small dice Add to list
- 4 to 6 cloves garlic, minced Add to list
- 1 heaping tablespoon, whole cumin seed, crushed or left whole Add to list
- 1 tablespoon chipotle chile powder* Add to list
- 1 to 2 cinnamon sticks Add to list
- 2 teaspoons salt Add to list
- 2 tablespoons Sucanat or other low-processed sugar Add to list
- 1 small to medium bunch cilantro, coarsely chopped Add to list
- 4 to 6 medium-size tomatoes, seeded, coarsely chopped Add to list
- 3 cans organic black beans, drained Add to list
- 4 cups vegetable stock Add to list
- 1 to 2 avocados, cubed Add to list
- Juice from 1 fresh lime Add to list
*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.
In heavy-bottomed soup pot, sauté onion until soft, about 5 to 7 minutes. Add garlic, cumin, chipotle powder, cinnamon, salt, Sucanat and half of the cilanto. 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 additionally with salt and/or pepper and additional spices, if necessary.
Recipe by, February 2001