Mexican Lime and Avocado Bean Soup
A zesty, refreshing soup finished with fresh lime juice and diced creamy avocado.
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Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 4 cups Vegetable broth
- 2 cans (15oz) Black beans, drained and rinsed
- 1 teaspoon Ground cumin
- 1/2 teaspoon Dried oregano
- 1/4 cup Fresh lime juice
- 2 large Ripe avocado, diced
- 1/2 cup Fresh cilantro, chopped
- 1 to taste Salt and black pepper
Instructions
- 1
Heat the olive oil in a large pot over medium heat.
- 2
Add the diced onion and sauté for 5 minutes until translucent and soft.
- 3
Stir in the minced garlic, cumin, and oregano, cooking for 1 minute until fragrant.
- 4
Pour in the vegetable broth and the black beans, then bring the mixture to a gentle boil.
- 5
Reduce the heat to low and simmer the soup for 15 minutes to allow the flavors to meld.
- 6
Remove the pot from the heat and stir in the fresh lime juice and chopped cilantro.
- 7
Season with salt and pepper to taste, adjusting the acidity if necessary.
- 8
Ladle the soup into bowls and top generously with the diced avocado just before serving.
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