Spicy Avocado Black Bean Soup
This vibrant Mexican-inspired vegetarian soup is packed with bold flavors and wholesome ingredients. Featuring hearty black beans, fresh vegetables, and creamy avocado, it’s a nutritious option that's both satisfying and gluten-free. Perfect for a cozy meal, this soup is easy to make on the stovetop and will warm you from the inside out.
ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 bell pepper, diced
- 1 can (15 oz) black beans, rinsed and drained
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 lime, juiced
- Salt and pepper to taste
- 1 ripe avocado, diced
- Fresh cilantro, for garnish
steps
- 1.
In a medium pot, heat the olive oil over medium heat.
- 2.
Add the diced onion and sauté until translucent, about 3-4 minutes.
- 3.
Stir in the minced garlic and cook for an additional minute until fragrant.
- 4.
Add the carrot, celery, and bell pepper, cooking for 5-6 minutes until tender.
- 5.
Mix in the black beans, vegetable broth, cumin, and chili powder; bring to a boil.
- 6.
Lower the heat and let it simmer for 15 minutes, allowing the flavors to meld.
- 7.
Stir in the lime juice and season with salt and pepper to taste.
- 8.
Serve hot, topping each bowl with diced avocado and fresh cilantro.
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