Black Bean And Avocado Soup Recipes

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BLACK BEAN AND AVOCADO SOUP



Black Bean and Avocado Soup image

Make and share this Black Bean and Avocado Soup recipe from Food.com.

Provided by Parsley

Categories     Black Beans

Time 35m

Yield 6 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil
1 red onion, diced
5 garlic cloves, minced
1 -2 teaspoon ground cumin (I use the full 2 tsp)
1/2 teaspoon cayenne powder (to taste)
1/4 teaspoon ground cinnamon
1/4-1/2 teaspoon salt
1 teaspoon sugar
1/2 cup chopped fresh cilantro
6 plum tomatoes, seeded and coarsely chopped
3 (15 ounce) cans black beans, drained
3 -4 cups vegetable broth, depending how thin you want it (or chicken broth)
2 Hass avocadoes, peeled, pitted and diced
1 fresh lime, juice of
1 cup shredded cheddar cheese, for garnish

Steps:

  • In a large soup pot, saute onion and garlic in olive oil about 5 to 7 minutes, or until soft.
  • Add cumin, cayenne powder, cinnamon, salt, sugar and cilanto; sauté an additional 2 to 3 minutes until very fragrant, stirring often.
  • Add tomatoes and beans; cook an additional 2 to 3 minutes.
  • Add broth to the pot and bring to a boil; simmer gently for 10 to 15 minutes.
  • Puree 1 cup of this mixture and return back to pot.
  • Stir in avocado, and lime juice. Heat through.
  • Place in serving bowls and sprinkle with shredded cheese.

BLACK BEAN AVOCADO SALSA



Black Bean Avocado Salsa image

This has to be my favorite summer salsa. It's colorful and fresh tasting. It makes a bunch, so invite some friends over. I like to take the lime after it's been juiced and rub down the bowl I will be serving the salsa in. I also rub the lime on the plastic wrap this will help keep the avocados from turning brown. Don't forget the tortilla chips!

Provided by Dawn Logterman

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Corn Salsa Recipes

Time 2h15m

Yield 10

Number Of Ingredients 12

1 (15 ounce) can black beans (such as Bush's®), rinsed and drained
1 (11 ounce) can whole kernel sweet corn, drained
4 roma (plum) tomatoes, seeded and chopped
1 small red bell pepper, diced
1 jalapeno pepper, seeded and minced
⅓ cup chopped fresh cilantro
¼ cup diced red onion
¼ cup fresh lime juice
2 tablespoons red wine vinegar
1 teaspoon salt
½ teaspoon ground black pepper
2 avocados, diced

Steps:

  • Mix black beans, corn, tomatoes, red bell pepper, jalapeno pepper, cilantro, red onion, lime juice, vinegar, salt, and black pepper in a bowl; fold avocado into the mixture. Cover bowl with plastic wrap, putting it right on top of salsa; chill at least 2 hours.

Nutrition Facts : Calories 139.8 calories, Carbohydrate 19 g, Fat 6.4 g, Fiber 6.9 g, Protein 4.6 g, SaturatedFat 1 g, Sodium 492.9 mg, Sugar 2.5 g

BLACK BEAN SOUP WITH AVOCADO SALSA



Black Bean Soup with Avocado Salsa image

Progresso® black beans and Muir Glen® organic fire roasted diced tomatoes combine to make a hearty soup topped with avocado salsa - dinner that's ready in 20 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 11

1 can (15 oz) Progresso™ black beans, drained, rinsed
1 cup water
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1/2 cup chipotle salsa
1 teaspoon ground cumin
1 cup diced peeled 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

Steps:

  • 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.
  • Meanwhile, in small bowl, gently toss avocado, lime peel, lime juice, cilantro and salt.
  • Ladle 1 cup soup into each of 4 bowls. Top each serving with 1/4 cup avocado salsa. Garnish with sour cream.

Nutrition Facts : Calories 180, Carbohydrate 30 g, Fat 1, Fiber 11 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 570 mg

AVOCADO AND BLACK BEAN DIP



Avocado and Black Bean Dip image

I created and devoured this guac-bean dip in college because it's very cheap, filling, and healthy. When I am low on fiber, this is the perfect snack or meal. Serve with pita or tortilla chips.

Provided by Beebzz

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Guacamole Recipes

Time 11m

Yield 4

Number Of Ingredients 6

1 avocado - peeled, pitted, and mashed
½ (15 ounce) can black beans, drained and rinsed
1 tablespoon lime juice
1 clove garlic, minced, or more to taste
⅓ cup shredded Cheddar cheese
1 pinch sea salt to taste

Steps:

  • Mix avocado, black beans, lime juice, and garlic together in a microwave-safe bowl. Sprinkle with Cheddar cheese.
  • Microwave dip on high until cheese is melted, about 1 minute. Season with sea salt if desired.

Nutrition Facts : Calories 177.1 calories, Carbohydrate 13.8 g, Cholesterol 12.1 mg, Fat 11.3 g, Fiber 7.1 g, Protein 7.1 g, SaturatedFat 3.5 g, Sodium 359.1 mg, Sugar 0.5 g

BLACK BEAN AND ALMOND SOUP



Black Bean and Almond Soup image

A fast store-cupboard favorite, this easy soup uses canned beans and chicken broth. The beans simmer in the broth, then get pulsed with cilantro and almonds for a hearty meatless meal. Serve topped with avocado and sour cream.

Provided by Martha Stewart

Categories     Soup Recipes

Time 50m

Yield Makes 5 cups

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
2 cups finely chopped red onion (from 1 large onion)
Coarse salt and freshly ground pepper
4 cloves garlic, finely chopped (about 1 rounded tablespoon)
1/2 teaspoon ground cumin
2 cans (about 15 ounces each) black beans, drained and rinsed
4 cups chicken broth
1/2 cup lightly packed fresh cilantro leaves, plus more for serving
1/4 cup sliced almonds, toasted, plus more for serving
Sliced avocado, for serving
Plain Greek yogurt or sour cream, for serving

Steps:

  • Heat oil in a medium pot over medium heat. Add 1 1/2 cups onion, season with salt and pepper, and cook, stirring occasionally, until softened and golden, about 8 minutes. Add garlic and cumin and cook, stirring, until fragrant, about 1 minute. Add beans and broth; bring to a boil. Reduce heat; simmer until beans are heated through and creamy, about 10 minutes; let cool 10 minutes.
  • Working in batches, transfer soup to a blender and add some cilantro and almonds. Pulse until beans are coarsely chopped but not pureed (do not overprocess). Season with salt and pepper and rewarm in pot. Divide soup among 4 bowls and serve with remaining 1/2 cup onion, cilantro, almonds, avocado, and yogurt.

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