Mexican Black Bean Soup with Avocado Salsa - Vegan

The Ranchero Black Bean Soup topped with Avocado-Corn Salsa brings a hearty and wholesome touch of Mexican cuisine to your table. This soup boasts rich flavors from smoked paprika, ground cumin, and cayenne pepper, perfectly marrying with the creamy black beans and vibrant bell peppers. The avocado-corn salsa adds a fresh, zesty kick, making each bite a delightful combination of textures and tastes.

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Temps de préparation 20

Temps de cuisson 30

Temps total 50

Type de plat Soup

Cuisine Mexican

Portions servings

Calories 280 kcal

Ingrédients

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

1 medium red bell pepper, diced

1 medium green bell pepper, diced

2 teaspoons ground cumin

1 teaspoon smoked paprika

1/2 teaspoon dried oregano

1/4 teaspoon cayenne pepper

4 cups vegetable broth

3 cans black beans, rinsed and drained

1 can diced tomatoes, with juices

1 tablespoon tomato paste

2 teaspoons lime juice

Salt and and black pepper to taste

1 medium avocado, diced

1/2 cup corn kernels (fresh or frozen)

1 medium tomato, diced

1/4 cup red onion, finely chopped

2 tablespoons fresh cilantro, chopped

1 tablespoon lime juice

Salt and and black pepper to taste

Instructions

Heat olive oil in a large pot over medium heat.
Add the diced onion and sauté for 5-6 minutes until translucent.
Add garlic, red bell pepper, and green bell pepper, and continue to sauté for another 3-4 minutes.
Stir in ground cumin, smoked paprika, dried oregano, and cayenne pepper. Cook for 1 minute until fragrant.
Add vegetable broth, black beans, diced tomatoes with juices, and tomato paste. Stir to combine.
Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes.
While the soup is simmering, prepare the avocado salsa. In a bowl, combine diced avocado, corn kernels, diced tomato, red onion, fresh cilantro, lime juice, salt, and black pepper. Mix well and set aside.
After the soup has simmered, use an immersion blender to partially blend the soup for a thicker consistency, leaving some beans whole for texture.
Stir in lime juice and season the soup with salt and black pepper to taste.
Serve the soup hot, topped with a generous spoonful of avocado salsa.

Nutrition (per 100g)

Keyword avocado salsa, black bean soup, clean eating, comfort food, dinner idea, easy recipe, gluten-free, healthy recipe, hearty meal, high fiber, low fat, meal prep, Mexican soup, nutritious, plant-based, spicy soup, vegan soup, wholesome

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Mexican Black Bean Soup with Avocado Salsa – Vegan