Photo: Iain Bagwell

YieldsServes 4 (serving size: 2 cups)
AuthorAdeena Sussman,
We left the soup chunky with a clear broth, but you could easily purée it to create a smooth soup. Just don't skip the avocado mixture, as it makes a refreshing contrast to the beans and spice.

How to Make It

Step 1
1

Heat oil in a large pot over medium heat. Add onion and garlic and cook until translucent, about 5 minutes. Add broth, beans, pimientos, seasonings, and hot sauce and bring to a boil. Reduce heat to low and simmer, uncovered, 10 minutes.

Step 2
2

Mix avocado, lime juice, orange, and cucumber in a medium bowl. Divide soup among bowls; top with avocado mixture and a sprinkle of cheese.

Step 3
3

Note: Nutritional analysis is per serving.

Ingredients

 2 tablespoons vegetable oil
 1 cup chopped onion
 2 garlic cloves, minced
 3 cups vegetable broth
 2 cans (15 oz. each) black beans, rinsed
 2 jars (4 oz. each) pimientos, drained
 1 teaspoon ground cumin
 1/4 teaspoon dried oregano
 1/2 teaspoon kosher salt
 2 teaspoons hot sauce, such as Tapatío
 1 avocado, cubed
  Juice of 1 lime
 1 orange, peeled and chopped
 1/2 English cucumber, chopped
 1/4 cup crumbled cotija cheese

Directions

Step 1
1

Heat oil in a large pot over medium heat. Add onion and garlic and cook until translucent, about 5 minutes. Add broth, beans, pimientos, seasonings, and hot sauce and bring to a boil. Reduce heat to low and simmer, uncovered, 10 minutes.

Step 2
2

Mix avocado, lime juice, orange, and cucumber in a medium bowl. Divide soup among bowls; top with avocado mixture and a sprinkle of cheese.

Step 3
3

Note: Nutritional analysis is per serving.

Black Bean Soup with Avocado, Orange, and Cucumber