Hello everybody, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, black bean soup with creamy avocado. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Black Bean Soup with Creamy Avocado is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. Black Bean Soup with Creamy Avocado is something which I’ve loved my whole life. They’re nice and they look wonderful.
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To get started with this particular recipe, we must first 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:
- Take [Beans]
- Get 150 g Black beans, dry & uncooked
- Prepare 1/2 large Onion
- Make ready 2 cloves Garlic
- Take 2 tsp Ground cumin
- Get 1 tsp Ground coriander
- Get 1/4 tsp Red chili or cayenne, optional
- Get [Avocado Topping]
- Make ready 1 Avocado
- Get 1/2 Lime or lemon
- Get 1 Tbsp Yogurt
- Take 1/4 tsp Salt
- Prepare 1/4 medium Tomato, diced
- Take Fresh cilantro to garnish
Pile your bowl of black bean soup high with with slices of fresh avocado, sour cream, shredded cheese and salsa for a Mexican flair. I like to use this soup as a nacho topping. Black Bean Soup is thick and chunky, warmly spicy, rib-sticking, a whole meal in one bowl. Cool and creamy garnishes - sour cream, avocado (slices or guacamole), shredded cheese - are the perfect complement.
Steps 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!
Black Bean Soup is thick and chunky, warmly spicy, rib-sticking, a whole meal in one bowl. Cool and creamy garnishes - sour cream, avocado (slices or guacamole), shredded cheese - are the perfect complement. Tortilla chips on the side for crunch, of course. Cut the avocado in half, remove the stone (pit), peel and cut the flesh into slices. Top with the tortilla chips, avocado, chilli, grated cheese and coriander.
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