Follow these steps for perfect results
vegetable oil
onion
chopped
garlic
minced
vegetable broth
black beans
rinsed
pimientos
drained
ground cumin
dried oregano
kosher salt
hot sauce
avocado
cubed
lime
juiced
orange
peeled and chopped
English cucumber
chopped
cotija cheese
crumbled
Heat vegetable oil in a large pot over medium heat.
Add chopped onion and minced garlic to the pot.
Cook until the onion and garlic become translucent, about 5 minutes.
Pour vegetable broth into the pot.
Add rinsed black beans and drained pimientos to the pot.
Season with ground cumin, dried oregano, and kosher salt.
Add hot sauce to the pot.
Bring the mixture to a boil.
Reduce heat to low and simmer, uncovered, for 10 minutes.
In a medium bowl, combine cubed avocado, lime juice, chopped orange, and chopped cucumber.
Divide the soup among serving bowls.
Top each bowl with the avocado mixture.
Sprinkle crumbled cotija cheese over each bowl.
Expert advice for the best results
For a thicker soup, blend a portion of the soup before adding the avocado mixture.
Adjust the amount of hot sauce to your desired level of spice.
Garnish with fresh cilantro for added flavor.
Everything you need to know before you start
15 minutes
Soup can be made 1-2 days in advance. Add avocado mixture just before serving.
Serve in a rustic bowl with a generous topping of avocado mixture and a sprinkle of cotija cheese.
Serve with tortilla chips or crusty bread.
Serve as a starter or light meal.
Complements the spicy and savory flavors.
Pairs well with the citrus and fresh flavors.
Discover the story behind this recipe
Black bean soup is a staple in many Latin American countries.
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