Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, black bean soup with creamy avocado. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Black Bean Soup with Creamy Avocado is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. Black Bean Soup with Creamy Avocado is something that I’ve loved my entire life. They are fine and they look wonderful.
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. To prepare the avocado topping, halve and scoop out the avocado into a bowl. Avocado, soy sauce, cilantro and lemon juice make a flavorful finish. Heat olive oil over med heat in a large sauce pan or pot.
To begin with this particular recipe, we must prepare a few components. You can have black bean soup with creamy avocado using 14 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Black Bean Soup with Creamy Avocado:
- Get [Beans]
- Take 150 g Black beans, dry & uncooked
- Take 1/2 large Onion
- Take 2 cloves Garlic
- Get 2 tsp Ground cumin
- Get 1 tsp Ground coriander
- Take 1/4 tsp Red chili or cayenne, optional
- Prepare [Avocado Topping]
- Take 1 Avocado
- Prepare 1/2 Lime or lemon
- Make ready 1 Tbsp Yogurt
- Make ready 1/4 tsp Salt
- Get 1/4 medium Tomato, diced
- Make ready Fresh cilantro to garnish
Making Our Favorite Black Bean Soup. When we're looking for a comforting meal packed with flavor, this easy black bean soup is where we turn. It's made with previously cooked or canned black beans, onion, carrot, garlic, and flavorful spices. This soup is so good, you will want a batch in the freezer at all times.
Instructions to make Black Bean Soup with Creamy Avocado:
- 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.
- Finely chop garlic and onion. Mix together cumin, coriander and red chili/cayenne pepper.
- In a separate pot from the beans, heat olive oil and saute onions until softened.
- 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.
- 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.
- 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.
- To prepare the avocado topping, halve and scoop out the avocado into a bowl. Roughly mash with a fork.
- 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.
- When you like the taste, mix in diced tomatoes.
- Serve black bean soup into bowls and top with the avocado yogurt topping :) Garnish with fresh cilantro if you have some!
It's made with previously cooked or canned black beans, onion, carrot, garlic, and flavorful spices. This soup is so good, you will want a batch in the freezer at all times. Heat ¼ cup oil in a large stock pot or Dutch oven over medium. Don't worry if the veggies start. This black bean soup is richly infused with sweet tomatoes, spicy chili, tangy lime juice, and fragrant coriander for an authentic Mexican flavor.
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