Black Bean Soup With Avocado Salsa Recipe

Name: Black Bean Soup With Avocado Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 cup coarsely chopped onion; 1 tablespoon mild or hot chili powder; 1 1/2 teaspoons whole cumin seeds; 1 1/2 teaspoons dried oregano leaves; 7 cups water; 1 pound (2 1/2 cups) black beans, picked over and rinsed; 4 ounces diced Spanish chorizo; 4 to 6 cloves garlic, minced; 2 bay leaves; Salt to taste; 1 large, ripe Hass avocado, diced; 2 large plum tomatoes, seeded and chopped; ⅓ cup chopped red onion; 1/4 cup chopped cilantro; 1 jalapeno, seeded and diced (optional); 2 to 3 tablespoons freshly squeezed lime juice; Salt

Servings: persons

1 tablespoon olive oil
1 cup coarsely chopped onion
1 tablespoon mild or hot chili powder
1 1/2 teaspoons whole cumin seeds
1 1/2 teaspoons dried oregano leaves
7 cups water
1 pound (2 1/2 cups) black beans, picked over and rinsed
4 ounces diced Spanish chorizo
4 to 6 cloves garlic, minced
2 bay leaves
Salt to taste
1 large, ripe Hass avocado, diced
2 large plum tomatoes, seeded and chopped
⅓ cup chopped red onion
1/4 cup chopped cilantro
1 jalapeno, seeded and diced (optional)
2 to 3 tablespoons freshly squeezed lime juice
Salt

1
In a 6-quart or larger pressure cooker, heat the oil.
2
Stir in the onions, chili powder, cumin and oregano and cook over medium-high heat, stirring frequently, until the onions begin to soften, about 1 minute.
3
Add the water, beans, chorizo, garlic and bay leaves.
4
Lock the lid in place.
5
Over high heat, bring to high pressure.
6
Reduce the heat just enough to maintain high pressure and cook for 30 minutes.
7
Turn off the heat, and allow the pressure to come down naturally, about 15 minutes.
8
Remove the lid, tilting it away from you to allow the steam to escape.
9
Stir well.
10
Discard the bay leaves and add salt to taste.
11
The soup will thicken on standing.
12
Just before serving, prepare the avocado salsa by tossing the ingredients together in a bowl.
13
Ladle the soup into bowls and top each portion with a large dollop of salsa.

403

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 cup coarsely chopped onion, 1 tablespoon mild or hot chili powder, 1 1/2 teaspoons whole cumin seeds, and more.

Yes, Black Bean Soup With Avocado Salsa falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Black Bean Soup With Avocado Salsa

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