Easiest Way to Cook Yummy Black Bean Soup with Creamy Avocado

Black Bean Soup with Creamy Avocado. Stir the broth and beans into the saucepan and heat to a boil. Mash the avocado with a fork in a small bowl. Stir in the sour cream, cilantro and lemon juice.

Pour the mixture into a large bowl. Black Bean Soup with Creamy Avocado Yet another experiment with cooking beans that turned out great. This is a hearty soup subtly flavored with cumin & coriander. You can have Black Bean Soup with Creamy Avocado using 14 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Black Bean Soup with Creamy Avocado

1. You need of [Beans].
2. It's 150 g of Black beans, dry & uncooked.
3. Prepare 1/2 of large Onion.
4. You need 2 cloves of Garlic.
5. Prepare 2 tsp of Ground cumin.
6. You need 1 tsp of Ground coriander.
7. It's 1/4 tsp of Red chili or cayenne, optional.
8. You need of [Avocado Topping].
9. Prepare 1 of Avocado.
10. You need 1/2 of Lime or lemon.
11. Prepare 1 Tbsp of Yogurt.
12. You need 1/4 tsp of Salt.
13. Prepare 1/4 of medium Tomato, diced.
14. Prepare of Fresh cilantro to garnish.

It tastes heavenly after garnishing with a dollop of the lime and yogurt avocado topping! Using dried black beans (as opposed to canned beans) is a must to get the best taste because. Stir in the beans, tomatoes and vegetable broth. Ladle into serving bowls and top with diced avocado and cilantro.

Black Bean Soup with Creamy Avocado instructions

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!.

Squeeze one lime wedge over each bowl of soup. Black Bean Soup with Creamy Avocado is something that I have loved my entire life. Black bean soup takes a more worldly approach with the addition of chipotle peppers in adobo sauce. Avocado, soy sauce, cilantro and lemon juice make It adds intense flavor, but a whole can adds way too much heat and you cant enjoy the flavor of the soup. Pile your bowl of black bean soup high with with slices of fresh avocado, sour cream, shredded cheese and salsa for a Mexican flair.