Name: Easy Black Bean Soup with Avocado
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 teaspoons olive oil; 1 yellow onion, diced small; 2 garlic cloves, minced; 1 red bell pepper, diced small; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1/2 teaspoon ground black pepper; 1 teaspoon kosher salt; 1/2 teaspoon ground oregano; 4 cups black beans, cooked ((if using canned, rinse well)); 15 ounces diced tomatoes ((can)); 4 cups vegetable broth; 1 avocado, peeled, pit removed, and diced small; 1/4 cup cilantro, fresh, chopped; 1 lime, cut into wedges

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When the weather turns chilly or you’re just in need of a hearty meal that warms the soul, there’s nothing quite like a bowl of Easy Black Bean Soup with Avocado. This vibrant, nutritious dish is not only packed with flavor but also incredibly easy to prepare, making it a perfect go-to for weeknight dinners. With a blend of spices, fresh ingredients, and creamy avocado, this soup is sure to become a staple in your kitchen. Plus, it’s versatile enough to adapt with seasonal toppings or sides, and you can whip it up in just under 30 minutes!

Why You’ll Keep Making It

The beauty of this Easy Black Bean Soup with Avocado lies in its simplicity and adaptability. Not only is it a one-pot wonder, but it’s also a fantastic meal prep option that stores well in the fridge or freezer. Each ingredient contributes to its rich texture and delightful taste, while the avocado adds a creamy texture that elevates the entire dish. Whether you’re looking for a quick lunch, a comforting dinner, or a healthy meal to take to work, this soup fits the bill perfectly.

Shopping List

2 teaspoons olive oil
1 yellow onion, diced small
2 garlic cloves, minced
1 red bell pepper, diced small
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon ground black pepper
1 teaspoon kosher salt
1/2 teaspoon ground oregano
4 cups black beans, cooked (if using canned, rinse well)
15 ounces diced tomatoes (can)
4 cups vegetable broth
1 avocado, peeled, pit removed, and diced small
1/4 cup cilantro, fresh, chopped
1 lime, cut into wedges

Must-Have Equipment

Large pot or Dutch oven – for cooking the soup evenly.
Cutting board and knife – essential for dicing your veggies.
Measuring spoons – to ensure accurate measurements of spices.
Can opener – if you’re using canned beans and tomatoes.

Cook Easy Black Bean Soup with Avocado Like This

Step 1: Sauté the Aromatics

Begin by heating the olive oil in a large pot over medium heat. Once hot, add the diced yellow onion and sauté until translucent, about 5 minutes. Next, stir in the minced garlic and diced red bell pepper, cooking for an additional 2-3 minutes until fragrant.

Step 2: Add the Spices

Sprinkle in the ground cumin, smoked paprika, ground black pepper, kosher salt, and ground oregano. Stir well to coat the vegetables in the spices and allow them to toast for about a minute.

Step 3: Incorporate the Beans and Tomatoes

Pour in the cooked black beans and the can of diced tomatoes (with their juices). Mix everything together, allowing the flavors to meld for a couple of minutes.

Step 4: Add the Broth

Pour in the vegetable broth and bring the mixture to a gentle boil. Once boiling, reduce the heat and let it simmer for about 15 minutes, stirring occasionally.

Step 5: Final Touches

After simmering, taste the soup and adjust the seasoning, if necessary. To serve, ladle the soup into bowls and top with diced avocado, fresh cilantro, and a squeeze of lime juice.

Holiday & Seasonal Touches

For a festive twist, add some diced jalapeños for heat.
Top with shredded cheese or a dollop of sour cream for added richness.
Serve alongside a slice of cornbread or your favorite tortilla chips for a complete meal.
In the summer, add fresh corn or diced tomatoes for a seasonal twist.

Common Errors (and Fixes)

Even the most seasoned cooks can make mistakes. Here are some common ones to watch out for:

Too salty? If the soup turns out too salty, add a diced potato and let it simmer; it will absorb some of the saltiness.
Too thick? If your soup is thicker than you’d like, simply add more vegetable broth or water until the desired consistency is reached.
Not enough flavor? Boost flavor by adding a splash of lime juice or a dash of hot sauce.

Storage & Reheat Guide

This Easy Black Bean Soup with Avocado is perfect for meal prep! Here’s how to store and reheat it:

Refrigerate leftovers in an airtight container for up to 5 days.
To freeze, let the soup cool completely, then transfer to a freezer-safe container. It can be frozen for up to 3 months.
Reheat on the stovetop over medium heat, adding a splash of broth or water if it has thickened.

FAQ

Can I use dried black beans instead of canned?

Absolutely! If you prefer to use dried black beans, soak them overnight and cook them until tender before adding them to the soup.

Is this soup gluten-free?

Yes, this Easy Black Bean Soup with Avocado is naturally gluten-free, making it suitable for those with gluten sensitivities.

Can I make this soup in a slow cooker?

Yes! You can combine all the ingredients in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours for a hands-off approach.

What can I serve with this soup?

This soup pairs wonderfully with a side salad, like Kale Avocado Salad, or some crusty bread for dipping.

Wrap-Up

In just a short amount of time, you can create a delicious, hearty bowl of Easy Black Bean Soup with Avocado that will not only satisfy your hunger but also nourish your body. This soup is a perfect canvas for your creativity, allowing you to mix and match toppings and sides based on what you have on hand. Once you make this soup, it’s likely to become a beloved recipe in your home. So gather your ingredients, and let’s get cooking!

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