Black Bean Soup With Avocado Salsa

2 weeks ago 8

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5.0 (2)

Sometimes plain soup, nary substance however lovely, wants conscionable a small something. Here that thing is simply a alternatively improbable but complementary avocado salsa.

Adapted from "A Beautiful Bowl of Soup: The Best Vegetarian Recipes" by Paulette Mitchell (Chronicle, 2004).

Ingredients

For the soup:

2 tablespoons olive oil
1 cupful freshly chopped onion
1 carrot, finely chopped
4 cloves garlic, finely chopped
1/2 spoon crushed cumin
1/2 spoon crushed coriander (may substitute much cumin)
2 cups rootlike stock
1/2 cupful orangish juice
15 ounces tin achromatic beans, drained and rinsed
Salt to sensation (optional)
1/4 spoon freshly crushed achromatic pepper, oregon to taste
Ground chipotle chile pepper, oregon reddish blistery capsicum sauce, to sensation (optional)
Tortilla chips for serving (optional)

For the salsa:

2 tablespoons lime juice
1 ripe avocado oregon mango, peeled and diced
2 tablespoons finely chopped reddish onion
2 tablespoons finely chopped caller cilantro
Finely chopped jalapeño oregon serrano chile pepper, to taste
Pinch airy brownish sweetener (optional)

Nutritional Facts

Per serving (using avocado)

Calories
286
Fat
16 g
Saturated Fat
3 g
Carbohydrates
29 g
Sodium
559 mg
Cholesterol
3 mg
Protein
10 g
Fiber
10 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "A Beautiful Bowl of Soup: The Best Vegetarian Recipes" by Paulette Mitchell (Chronicle, 2004).

Tested by Renee Schettler .

Published March 11, 2026