I love beans and this soup sounded particularly interesting because of the mixture of
avocado, lime juice, orange and cucumber that is used as the garnish along with some Mexican cheese.
It is an unusual pairing which is really quite delicious.
2 Tbsp. VEGETABLE OIL
1 c. chopped ONION
2 GARLIC CLOVES, minced
3 C. VEGETABLE BROTH
2 cans (15 oz. each) BLACK BEANS, rinsed
8 oz. PIMIENTOS (jarred), drained and coarsely chopped
1 tsp. ground CUMIN
1 tsp. OREGANO
1/2 tsp. SALT
2 tsp. HOT SAUCE (or to taste)
1 AVOCADO, cubed
Juice OF 1 LIME
1 ORANGE, peeled and chopped
1/2 ENGLISH CUCUMBER, chopped
1/4 c. COTIJA CHEESE crumbled
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.
Mix avocado, lime juice, orange, and cucmber in a medium bowl.
Divide soup among bowls.
Top with the avocado mixture and a sprinkle of cheese.