Hey everyone, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, black bean soup with creamy avocado. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Black Bean Soup with Creamy Avocado is one of the most well liked of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look fantastic. Black Bean Soup with Creamy Avocado is something that I have loved my entire life.

Black bean soup takes a more worldly approach with the addition of chipotle peppers in adobo sauce. Avocado, soy sauce, cilantro and lemon juice make It adds intense flavor, but a whole can adds way too much heat and you cant enjoy the flavor of the soup. Avocado cream is refreshing and adds a.

To begin with this particular recipe, we must prepare a few ingredients. You can cook black bean soup with creamy avocado using 14 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Black Bean Soup with Creamy Avocado:

1. Prepare [Beans]
2. Make ready 150 g Black beans, dry & uncooked
3. Prepare 1/2 large Onion
4. Get 2 cloves Garlic
5. Prepare 2 tsp Ground cumin
6. Take 1 tsp Ground coriander
7. Prepare 1/4 tsp Red chili or cayenne, optional
8. Take [Avocado Topping]
9. Make ready 1 Avocado
10. Take 1/2 Lime or lemon
11. Make ready 1 Tbsp Yogurt
12. Get 1/4 tsp Salt
13. Make ready 1/4 medium Tomato, diced
14. Make ready Fresh cilantro to garnish

The beans themselves are soft and sweet, while the avocado is rich and buttery. If you don't know what I'm talking about, give this Easy Black Bean Soup with Avocado a try. Creamy Black Bean Soup, This is an easy and forgiving recipe, so you can play around with it a lot. There are many variations all over Mexico: some Creamy Black Bean Soup.

Steps to make Black Bean Soup with Creamy Avocado:

1. Soak over night. Drain soaking water and refill with enough fresh water to cover the beans about 1 inch/3 cm. Bring to boil and scoop off the foam that rises. Stop heat and prepare onions and garlic.
2. Finely chop garlic and onion. Mix together cumin, coriander and red chili/cayenne pepper.
3. In a separate pot from the beans, heat olive oil and saute onions until softened.
4. Add garlic and saute for another 1-2 minutes. Next add the cumin spice mix and mix well with onions for another minute or so. Add a little more oil if it becomes too dry.
5. Pour in the black beans along with the water you cooked it in. Bring to a simmer. Reduce heat to low and cover your pot with a lid.
6. Simmer for 60-90 minutes until beans soft. Stir the beans occasionally and add a little more water during cooking if needed. You want the soup to be nice and thick in the end, so once the beans start to get soft, remove the lid and boil off excess water until the soup thickens.
7. To prepare the avocado topping, halve and scoop out the avocado into a bowl. Roughly mash with a fork.
8. Juice the lime or lemon. Add juice, salt and yogurt to the avocado and mix well. Adjust salt to taste. Also feel free to add more or less yogurt depending on how creamy you want the topping.
9. When you like the taste, mix in diced tomatoes.
10. Serve black bean soup into bowls and top with the avocado yogurt topping :) Garnish with fresh cilantro if you have some!

I'm pretty sure that this happens to a lot of young people when they're just married: when you love to cook and know a couple. I chose black bean soup because Ive been wanting to work with dried black beans (vs canned) since forever now!! I like my soup a little on the thicker side but if you want it to be more brothy, you can add additional liquid once you're done pressure cooking (you can just add it while on the warm setting. Black beans, often served in a soup or stew, have been a mainstay of Mexican cuisine for thousands of years. Black-bean soup is also popular in the Ca.

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