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Black Bean Soup with Avocado

Simple Black bean soup topped with avocado. Great weeknight meal full of nutrients.

Course lunch, Main Course, Side Dish, Soup
Cuisine American, Mexican
Keyword avocado, black beans, easy, soup
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Calories 245 kcal

Ingredients

  • 3 tablespoon olive oil
  • 2 medium onions, finely chopped
  • 1 small red pepper
  • 1 small orange red pepper
  • 5 medium garlic cloves
  • 1 tablespoon cumin
  • 2 15 oz cans black beans
  • 3 cups vegetable broth
  • 2 tablespoon balsamic vinegar
  • 1 avocado, cubed
  • salt & pepper, to taste

Instructions

  1. In a large pan saute onions and bell peppers in 3 T olive oil until softened, 8-10 minutes, over medium heat.

  2. Add garlic and cumin and cook for about two more minutes.

  3. Add beans and broth and cook at medium high heat until it begins to boil. Then reduce the heat and simmer until the flavor blend, about 12 minutes.

  4. Use an immersion blender until the soup gets to your desire consistency; not completely blended but thickened.

  5. Add balsamic vinegar and simmer for a minute. Season with salt and pepper to taste.

  6. Serve with cubed avocado.

Nutrition Facts
Black Bean Soup with Avocado
Amount Per Serving
Calories 245 Calories from Fat 134
% Daily Value*
Fat 14.9g23%
Saturated Fat 2.6g16%
Sodium 393mg17%
Potassium 571mg16%
Carbohydrates 22.3g7%
Fiber 7.3g30%
Sugar 4.7g5%
Protein 8g16%
Calcium 46mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.