Yield
Serves 4
Time
30 minutes total

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

From Sunset's Cook Taste Savor, published by Oxmoor House.