Black Bean Soup with Avocado, Orange and Cucumber

You can serve this soup chunky with a clear broth, or blend it to create a smooth purée.

• 2 tbsp. vegetable oil

• 1 cup chopped onion

• 2 garlic cloves, minced

• 3 cups vegetable broth

• 2 cans (15 oz. each) black beans, rinsed

• 2 jars (4 oz. each) pimientos, drained

• 1 tsp. each ground cumin and dried oregano

• 1/2 tsp. kosher salt

• 2 tsp. hot sauce, such as Tapatío

• 1 avocado, cubed

• Juice of 1 lime

• 1 orange, peeled and chopped

• 1/2 English cucumber, chopped

• 1/4 cup crumbled cotija cheese

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