- Serves: 8
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
- Each serving
- 270cal
- 10g fat (1.5g sat)
- 0mg chol
- 690mg sodium
- 38g carb
- 12g fiber
- 11g protein
Ingredients
- 2 tablespoons olive oil
- 1 red onion, diced small
- 4 to 6 cloves garlic, minced
- 1 heaping tablespoon whole cumin seeds, crushed or left whole
- 1 tablespoon chipotle chile powder (see note)
- 1 to 2 cinnamon sticks
- 2 teaspoons salt
- 2 tablespoons sugar
- 1 small to medium bunch cilantro, coarsely chopped, divided
- 4 to 6 tomatoes, seeded and coarsely chopped
- 3 (15-ounce) cans black beans, drained
- 4 cups vegetable stock
- 1 to 2 avocados, cubed
- 1 lime, juiced
Directions
In a heavy-bottomed soup pot set over medium heat, add oil and onions. Sauté onions until soft, 5 to 7 minutes. Add garlic, cumin, chipotle powder, cinnamon, salt, sugar and half the cilantro. Sauté for 2 to 3 minutes until very fragrant, stirring often. Add tomatoes and beans. Cook an additional 2 to 3 minutes.
Add stock and bring to a boil, then reduce heat to low. Simmer gently for 10 to 15 minutes. For best results, puree a cup or two of soup at low speed in a blender and return back to the pot.
Stir in avocados, lime juice and remaining cilantro. Season with salt and pepper and additional spices, if necessary.
Special notes:
Use less if you prefer milder soup. If the powder is unavailable, use a whole dried chipotle pepper, soaked in hot water until soft, and minced.
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