Black Bean And Avocado Soup Recipes

BLACK BEAN SOUP WITH AVOCADO SALSA

Black Bean Soup with Avocado Salsa image

Progresso® black beans and Muir Glen® organic fire roasted diced tomatoes combine to make a hearty soup topped with avocado salsa - dinner that's ready in 20 minutes.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 11

Ingredients

1 can (15 oz) Progresso™ black beans, drained, rinsed
1 cup water
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1/2 cup chipotle salsa
1 teaspoon ground cumin
1 cup diced peeled avocado
1/2 teaspoon grated lime peel
1 tablespoon fresh lime juice
2 tablespoons finely chopped fresh cilantro
1/8 teaspoon salt
Reduced-fat sour cream, if desired

Steps:

In 2-quart saucepan, mash beans slightly with potato masher. Stir in water, tomatoes, chipotle salsa and cumin. Heat to boiling over high heat; reduce heat. Cover; simmer 8 minutes, stirring occasionally. Uncover; simmer 2 minutes longer or until soup is slightly thickened.
Meanwhile, in small bowl, gently toss avocado, lime peel, lime juice, cilantro and salt.
Ladle 1 cup soup into each of 4 bowls. Top each serving with 1/4 cup avocado salsa. Garnish with sour cream.

Nutrition Facts : Calories 180, Carbohydrate 30 g, Fat 1, Fiber 11 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 570 mg

BLACK BEAN AND AVOCADO SOUP

Black Bean and Avocado Soup image

Make and share this Black Bean and Avocado Soup recipe from Food.com.

Provided by Parsley

Categories Black Beans

Time 35m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
1 red onion, diced
5 garlic cloves, minced
1 -2 teaspoon ground cumin (I use the full 2 tsp)
1/2 teaspoon cayenne powder (to taste)
1/4 teaspoon ground cinnamon
1/4-1/2 teaspoon salt
1 teaspoon sugar
1/2 cup chopped fresh cilantro
6 plum tomatoes, seeded and coarsely chopped
3 (15 ounce) cans black beans, drained
3 -4 cups vegetable broth, depending how thin you want it (or chicken broth)
2 Hass avocadoes, peeled, pitted and diced
1 fresh lime, juice of
1 cup shredded cheddar cheese, for garnish

Steps:

In a large soup pot, saute onion and garlic in olive oil about 5 to 7 minutes, or until soft.
Add cumin, cayenne powder, cinnamon, salt, sugar and cilanto; sauté an additional 2 to 3 minutes until very fragrant, stirring often.
Add tomatoes and beans; cook an additional 2 to 3 minutes.
Add broth to the pot and bring to a boil; simmer gently for 10 to 15 minutes.
Puree 1 cup of this mixture and return back to pot.
Stir in avocado, and lime juice. Heat through.
Place in serving bowls and sprinkle with shredded cheese.

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