Black Bean Soup with Creamy Avocado
Black Bean Soup with Creamy Avocado

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, black bean soup with creamy avocado. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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Black Bean Soup with Creamy Avocado is one of the most well liked of recent trending meals in the world. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. Black Bean Soup with Creamy Avocado is something which I have loved my entire life. They are nice and they look wonderful.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook black bean soup with creamy avocado using 14 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Black Bean Soup with Creamy Avocado:
  1. Make ready [Beans]
  2. Prepare 150 g Black beans, dry & uncooked
  3. Get 1/2 large Onion
  4. Get 2 cloves Garlic
  5. Prepare 2 tsp Ground cumin
  6. Prepare 1 tsp Ground coriander
  7. Take 1/4 tsp Red chili or cayenne, optional
  8. Prepare [Avocado Topping]
  9. Make ready 1 Avocado
  10. Get 1/2 Lime or lemon
  11. Take 1 Tbsp Yogurt
  12. Take 1/4 tsp Salt
  13. Prepare 1/4 medium Tomato, diced
  14. Prepare Fresh cilantro to garnish

Black bean soup takes a more worldly approach with the addition of chipotle peppers in adobo sauce. Heat olive oil over med heat in a large sauce pan or pot. Black Bean Soup is thick and chunky, warmly spicy, rib-sticking, a whole meal in one bowl. Cool and creamy garnishes - sour cream, avocado (slices or guacamole), shredded cheese - are the perfect complement.

Instructions to make Black Bean Soup with Creamy Avocado:
  1. Soak over night. Drain soaking water and refill with enough fresh water to cover the beans about 1 inch/3 cm. Bring to boil and scoop off the foam that rises. Stop heat and prepare onions and garlic.
  2. Finely chop garlic and onion. Mix together cumin, coriander and red chili/cayenne pepper.
  3. In a separate pot from the beans, heat olive oil and saute onions until softened.
  4. Add garlic and saute for another 1-2 minutes. Next add the cumin spice mix and mix well with onions for another minute or so. Add a little more oil if it becomes too dry.
  5. Pour in the black beans along with the water you cooked it in. Bring to a simmer. Reduce heat to low and cover your pot with a lid.
  6. Simmer for 60-90 minutes until beans soft. Stir the beans occasionally and add a little more water during cooking if needed. You want the soup to be nice and thick in the end, so once the beans start to get soft, remove the lid and boil off excess water until the soup thickens.
  7. To prepare the avocado topping, halve and scoop out the avocado into a bowl. Roughly mash with a fork.
  8. Juice the lime or lemon. Add juice, salt and yogurt to the avocado and mix well. Adjust salt to taste. Also feel free to add more or less yogurt depending on how creamy you want the topping.
  9. When you like the taste, mix in diced tomatoes.
  10. Serve black bean soup into bowls and top with the avocado yogurt topping :) Garnish with fresh cilantro if you have some!

Black Bean Soup is thick and chunky, warmly spicy, rib-sticking, a whole meal in one bowl. Cool and creamy garnishes - sour cream, avocado (slices or guacamole), shredded cheese - are the perfect complement. Tortilla chips on the side for crunch, of course. Ham gives this soup its smoky flavor, but if you prefer a vegetarian soup, skip the ham and add a little smoked paprika to compensate. The rich, fiery blend of chipotle and black beans is complemented nicely here by the crunch of tortilla chips and mellow avocado, and the cumin, paprika and dried oregano carry the Southern flavour well.

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