BLACK BEAN AND AVOCADO SOUP

Black Bean and Avocado Soup image

Provided by Parsley

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.