Black bean soup with avocado salsa


Black bean soup with avocado salsa

Servings: 4

Preparation time: 40 min


Black beans, often served in a soup or stew, have been a mainstay of Mexican cuisine for thousands of years. Black beans and organic fire roasted diced tomatoes combine to make a healthy soup topped with avocado salsa - dinner that's ready in 40 minutes.




1 can (15 oz) black beans, drained, rinsed

1 cup water

1 can (14.5 oz) fire-roasted diced tomatoes, undrained

1/2 cup chipotle salsa

1 teaspoon ground cumin


1 cup peeled, diced ripe avocado

1/2 teaspoon grated lime peel

1 tablespoon fresh lime juice

2 tablespoons finely chopped fresh cilantro

1/8 teaspoon salt

Reduced-fat sour cream, if desired



1. In 2-quart saucepan, mash beans slightly with potato masher. Stir in water, tomatoes, chipotle salsa and cumin. Heat to boiling over high heat; reduce heat. Cover; simmer 8 minutes, stirring occasionally. Uncover; simmer 2 minutes longer or until soup is slightly thickened.

2. Meanwhile, in small bowl, gently toss all avocado salsa ingredients.

3. Ladle 1 cup soup into each of 4 bowls. Top each serving with 1/4 cup avocado salsa. Garnish with sour cream.



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