Mexican Bean Soup with Avocado and Cilantro
A hearty and warming soup made with black beans, refined with fresh avocado and cilantro. A popular dish from Mexican cuisine.
- 20 minutes
- 2 servings
- Main course
- gluten-free
- lactose-free
- nut-free
- vegan
- vegetarian
- aids digestion
Ingredients
- 250 g Beans
- 200 g Tomatoes
- 100 g Onion
- 6 g Garlic
- 500 g Vegetable Broth
- 0.5 piece Cumin
- 1.5 g Chili Powder
- 5 g Olive Oil (Extra Virgin)
- 75 g Avocado
- 3 g Cilantro
- 2.5 g Salt
- 1.3 g Pepper
Instructions
- Heat olive oil in a pot. Sauté onion and garlic in it. Add cumin and optional chili powder and briefly roast.
- Add black beans, diced tomatoes, and vegetable broth. Bring to a boil and then simmer for about 15-20 minutes over medium heat.
- Roughly purée the soup with an immersion blender (some chunks are okay). Season with salt and pepper to taste.
- Serve hot, garnished with diced avocado and fresh cilantro.
What is actually in it? Up-Food calculates over 30 nutrients for this recipe from the real ingredient amounts – based on verified USDA data, not estimates.
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