Black Bean Soup w/ Avocado

While browsing through the produce department at Whole Foods this week, one of their employees was making black bean soup using canned black beans and avocado. She gave out samples and it was really good. I’m not exactly sure how she made her recipe, but I wanted to try my own version. As usual, it involves lots of onion, garlic, and hot sauce.

Enjoy this easy and comforting meal that you can prepare in under 30 minutes. This soup is super creamy (thanks to the avocado) and rich in fiber, folate, protein, and healthy fats. Thanks so much to Beverly at Whole Foods Upper West Side for the inspiration!

Black Bean Soup w/ Avocado
(makes about 4-5 servings)

2 cans black beans
2 ripe avocados
1 onion
4 cloves garlic
2 tbsp. extra virgin olive oil
2 cups vegetable broth
2 tbsp. hot sauce (such as Sriracha)
1 tsp. cumin
1 tsp. chili powder
Salt & pepper

Chop up the onion and sauté in a soup pot with the olive oil over medium-low heat until the onion begins to turn translucent. Add the garlic, stir, and sauté for another minute. Stir in the cumin, chili powder, 1 tbsp. of the hot sauce, and a little salt and pepper. Add 1 can of black beans and the vegetable stock, and bring to a simmer. Remove from heat. Pour the ingredients in a blender or food processor. Remove the skin and pit from the avocados and cut up into bite-sized pieces. Add half of the diced avocado to the ingredients in the blender and reserve the rest for garnish. Blend until smooth. Pour the blended ingredients back into your soup pot and add the other can of black beans. Stir, bring back to a simmer, and serve hot in bowls with the remaining avocado and hot sauce sprinkled on top for garnish.

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