black bean soup with avocado and salsa recipe from cooking with cocktail rings with ca avocado

Black Bean Soup with Avocado and Salsa

This post is sponsored by the California Avocado Commission.

This hearty creamy soup is made by simmering black beans with vegetables and spices before it is puréed and served garnished with avocado, salsa and lime. The spiced soup with plenty of garnish puts a fresh California-cuisine twist on a familiar recipe. The creamy avocado contrasts with the tomato salsa on the top of the soup while both give flavor to this velvety black bean recipe. I opt for locally grown California Hass avocados. I buy avocados when they are still on the firm side so that I am not as rushed to use them.

In this business and around the US, food waste is a big problem. As a food blogger I am always buying different ingredients for various recipes that I am writing about and testing. People always ask me what I do with all of the food that I make and post. Most of the things that I make I set aside and reheat for dinner (I am all about natural light for photos during the day) and the rest I package up for Aaron, my fiancé, and myself for lunch the next day or I share my food with my neighbors. I also will use leftovers as ingredients or parts for different dishes, keeping food waste to a minimum. While it sounds very “hippie Los Angeles” I like to encourage people to do their part to keep waste to a minimum.

If I am heading out for vacation but still want to make dinner I turn to a recipe with little food waste like this one. The canned beans are cheap (and don’t go bad) and the recipe uses produce that can be purchased individually, like onions, carrots, avocados and Serrano peppers. Cumin and oregano are spices that I always keep stocked in my kitchen, and luckily they last a long time and can be reused.

 

Ingredients:

For the soup:

3 tablespoons extra-virgin olive oil

1 medium yellow onion, diced

1 medium carrot, diced

2 cloves garlic, chopped

2 teaspoons ground cumin

½ teaspoon dried oregano

1 small Serrano pepper, seeded, deveined and diced

3 (15-ounce) cans black beans, rinsed and drained

4 cups vegetable broth

¼ packed cup cilantro leaves

Kosher salt, as needed

Freshly ground black pepper, as needed

1 tablespoon freshly squeezed lime juice

 

For serving:

1 cup halved cherry tomatoes

1 medium Serrano pepper, thinly sliced

1 tablespoon extra-virgin olive oil

Kosher salt, as needed

¼ cup sour cream

2 medium California Avocados, peeled, pitted and diced

 

Instructions:

For the soup:

Heat a large heavy-bottomed pot or Dutch oven over medium heat, add the olive oil and heat through. Add the onion and carrot and sauté, stirring occasionally, until the onions are soft and translucent, about 6 minutes. Add the garlic and sauté for an additional 30 seconds.

Add the cumin, oregano, and Serrano followed by the black beans, vegetable broth and cilantro. Bring to a boil then lower heat to medium-low and simmer, until the soup has thickened, about 30 minutes. Season to taste with salt. Let the soup cool then add to a blender and pulse until the mixture is pureed and smooth. Return the mixture to the pot.

 

For serving:

In a small bowl stir together the tomatoes, Serrano peppers and olive oil. Season with salt and set aside.

Ladle soup into warmed soup bowls and top with sour cream, avocado and tomato salsa.

 

Serves 4.


This post is sponsored by California Avocado Commission. – all opinions expressed are my own. 

 

 

Comment

Print Friendly and PDF