Breathtaking Black Bean-Avocado Soup | PCC Natural Markets

Breathtaking Black Bean-Avocado Soup

Serves: 8

Your rating: None (19 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.



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.

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

More about: avocados, black beans, soup


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Yowser! Let's kick it down a notch.

I've had my eye on this recipe since it came out in the PCC newsletter last month. I finally had ripe avocados tonight so gave it a try. The kitchen smells while cooking are amazing! I admit that when I saw 1 Tbsp of chipotle chili powder, I did a triple-take. That is a LOT of chili powder, even for such an avowed capsaicin-head as myself. I soldiered on, though and kept to the recipe. My first taste after cooking was a bit, uh, fiery, and I immediately felt the sweat beads forming on my brow. Perhaps, PCC meant 1 tsp of chipotle chili powder? Or maybe they used lame, underpowered chili in their test kitchen? I don't know, but the version I will save in my recipe book will indicate 1/2 Tbsp of the hot stuff.
Although it crosses cultural culinary boundaries, this soup is well accompanied by a garlic naan bread.
The bottom line, though, is that this was really delicious despite the mis-calibration of the chili powder, and I will make it again!

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