Black Bean Soup with Avocado, Orange, and Cucumber
Recipe: #12518
May 07, 2014
Categories: Beans, Black Beans, Avocado, Orange, Carribbean, Sunday Dinner, Gluten-Free, Heart Healthy, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"This easy to make soup has a long list of ingredients, but comes together really quickly and is enjoyed by young and old! From Sunset magazine."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (481.8 g)
- Calories 582.1
- Total Fat - 17.5 g
- Saturated Fat - 3.4 g
- Cholesterol - 26.3 mg
- Sodium - 1197.5 mg
- Total Carbohydrate - 76.2 g
- Dietary Fiber - 20.8 g
- Sugars - 5.6 g
- Protein - 34.1 g
- Calcium - 306.4 mg
- Iron - 6.7 mg
- Vitamin C - 28.8 mg
- Thiamin - 1 mg
Step by Step Method
Step 1
Heat oil in a large pot over medium heat. Add onion and garlic and cook until translucent, about 5 minutes.
Step 2
Add broth, beans, pimientos, seasonings, and hot sauce and bring to a boil. Reduce heat to low and simmer, uncovered, 10 minutes.
Step 3
Mix avocado, lime juice, orange, and cucumber in a medium bowl.
Step 4
Divide soup among bowls; top with avocado mixture and a sprinkle of cheese.
Tips
No special items needed.
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