Recipe: Appetizing Black Bean Soup with Creamy Avocado

Black Bean Soup with Creamy Avocado. Black beans are rich in protein and dietary fiber, and recent studies link black bean consumption to reduced rates of pancreatic, breast, and prostate cancers. Cooking the beans with kombu, an easy to find dried Japanese seaweed that breaks down the bean's sugars, eases gas and bloating while softening the bean's exterior. Black bean soup takes a more worldly approach with the addition of chipotle peppers in adobo sauce.

Using dried black beans (as opposed to canned beans) is a must to get the best taste because. Black beans and avocados are a match made in heaven. The beans themselves are soft and sweet, while the avocado is rich and buttery. You can have Black Bean Soup with Creamy Avocado using 14 ingredients and 10 steps. Here is how you cook it.

Ingredients of Black Bean Soup with Creamy Avocado

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

And, since they have a similar texture, they basically melt in your mouth as you eat them. If you don't know what I'm talking about, give this Easy Black Bean Soup with Avocado a try. 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.

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!.

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. I like to use this soup as a nacho topping. Assemble a plate of tortilla chips, then drizzle the soup over the top along with cheese, diced tomatoes, sour cream and our Best Guacamole Ever and you have a show. Spread warmed leftover soup over crispy tostadas and layer with chopped rotisserie chicken, shredded lettuce, chopped tomatoes, and avocado for a quick supper or snack.