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black bean soup with avocado croutons
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Black Bean Soup with Avocado Croutons

For the Instant pot version- see above recipe.
Prep Time15 minutes
Cook Time2 hours
Course: Soups
Keyword: avocado croutons, black bean soup
Servings: 4 people
Calories: 496kcal
Author: Kevin

Ingredients

Soup:

  • 1/2 pound dried black beans rinsed and picked over
  • 1 cup onions diced
  • 1 cup celery diced
  • 1 cup carrots diced
  • 2 garlic cloves minced
  • 1 jalapeno minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh cracked black pepper
  • 1 Tablespoon apple cider vinegar
  • 1/2 cup canned  Ro-Tel tomatoes w/ green chiles or any canned diced tomato or salsa
  • 6 cups water

Avocado Croutons:

  • 4 slices Ezekiel sprouted whole grain bread or any bread you choose
  • 2 avocados
  • juice of 1 lime
  • 2 Tablespoons chopped fresh cilantro
  • pinch of kosher salt

Garnish:

  • 1 lime cut into quarters
  • 1/2 red onion finely diced
  • 1/2 cup chopped fresh cilantro
US Customary - Metric

Instructions

  • In a stock pot, saute the onions, carrots, celery, garlic, and jalapeno in a 1/2 cup of water for 5 minutes. Add the remaining soup ingredients and bring to a boil. Cover, reduce heat to low and cook for 2 hours or until beans are tender.
  • Scoop out the avocados from their skins and mash lightly in a bowl. Add salt, lime juice, and cilantro and mix.
  • Toast the bread in a toaster. When done spread the smashed avocado on the toast and cut into small squares roughly the size of a small soup spoon.
  • Scoop the soup into a bowl. Top with the avocado croutons, diced red onion, a lime wedge, and cilantro. Serve immediately.

Nutrition

Calories: 496kcal | Carbohydrates: 73g | Protein: 20g | Fat: 16g | Saturated Fat: 2g | Sodium: 961mg | Potassium: 1774mg | Fiber: 22g | Sugar: 7g | Vitamin A: 5950IU | Vitamin C: 27.3mg | Calcium: 152mg | Iron: 5mg