You can serve this soup chunky with a clear broth, or blend it to create a smooth purée.
1. Heat oil in a large pot over medium heat. Add onion and garlic and cook until translucent, about 5 minutes. Add broth, beans, pimientos, seasonings, and hot sauce and bring to a boil. Reduce heat to low and simmer, uncovered, 10 minutes.
2. Mix avocado, lime juice, orange, and cucumber in a medium bowl. Divide soup among bowls; top with avocado mixture and a sprinkle of cheese.
PER 2-CUP SERVING
336 cal., 45% (152 cal.) from fat
9.7 g protein
17 g fat (3.4 g sat.)
37 g carbo (12 g fiber)
1,350 mg sodium
7.5 mg chol
From Sunset's Cook Taste Savor, published by Oxmoor House.
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