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Spicy Black Bean Soup with Avocado Cream

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Spicy Black Bean Soup with Avocado Cream

The Soup That’ll Warm Your Belly and Your Soul

You know, it’s funny – when I first gave up meat, I’d get a little freaked out every time I ordered black bean soup at a restaurant. I’d be sitting there, spoon in hand, staring into the depths of that savory broth, wondering, “Is this really vegetarian? It tastes so… meaty!” Turns out, black beans have a naturally savory, almost umami-like flavor that can really trick the senses.

But I’ve since learned to embrace the magic of the humble black bean, and let me tell you, this Spicy Black Bean Soup I’m about to share is the perfect showcase for their versatility. Packed with bold spices, a touch of heat, and a luxuriously creamy avocado topping, this soup is a meal in itself – hearty enough to satisfy, but still light and bright enough to keep you coming back for more.

The Secret to Soup Perfection

So what’s the secret to making a truly exceptional black bean soup? Well, it all comes down to the broth-to-bean ratio. See, a lot of black bean soup recipes out there call for drowning those beautiful beans in tons of liquid, which results in a thin, watered-down consistency. But not this baby – nope, we’re keeping things nice and thick and concentrated.

The key is using just a small amount of broth, relying instead on the natural moisture from the pre-cooked beans. This gives you a super creamy, almost stew-like texture that’s positively decadent. Of course, if you prefer a thinner soup, you can always thin it out with a splash of water or broth at the end. But for me, that thick, velvety mouthfeel is where it’s at.

Building Layers of Flavor

Now, the spices in this soup are what really take it to the next level. We’re talking a fragrant blend of cumin, ancho chili powder, and a kick of jalapeño. These flavors meld together to create a warmth and depth that’ll have your taste buds doing a little happy dance.

But the real star of the show, in my opinion, is that creamy avocado topping. It provides a cooling contrast to the spicy soup, while also adding a luxurious creaminess that ties the whole dish together. I like to think of it as the guacamole’s cooler, more sophisticated cousin.

Toppings Galore

And the fun doesn’t stop there, my friends. When it comes to black bean soup, the toppings are where you can really let your creativity shine. Think crunchy tortilla chips, tangy pickled onions, zippy lime wedges, fresh cilantro – the possibilities are endless!

Personally, I’m a big fan of going all-out with the toppings. It’s like building your own personal soup masterpiece, customized to your taste buds’ delight. Plus, it’s a great way to get the whole family involved in the meal-making process. Everyone can customize their bowl just the way they like it.

So what are you waiting for? Grab those cans of black beans, fire up the stove, and get ready to whip up a soup that’ll warm your belly and your soul. And don’t forget to top it off with that dreamy avocado cream – trust me, it’s the perfect finishing touch.

Hungry for More?

If you loved this Spicy Black Bean Soup, be sure to check out the rest of the delicious recipes over at Home Cooking Rocks. From hearty plant-based meals to decadent desserts, we’ve got something to satisfy every craving. Happy cooking!

Spicy Black Bean Soup with Avocado Cream

Ingredients:

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 3 garlic cloves, minced
  • 1 jalapeño pepper, seeded and finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ancho chili powder
  • 3 cans (15 oz each) black beans, drained and rinsed
  • 3 cups vegetable broth
  • 2 tablespoons lime juice
  • Salt and pepper to taste

Avocado Cream:

  • 2 ripe avocados, pitted and diced
  • 1/4 cup unsweetened almond milk
  • 2 tablespoons lime juice
  • 1 teaspoon chipotle hot sauce (or more to taste)
  • Salt and pepper to taste

Instructions:

  1. In a large pot, heat the olive oil over medium heat. Add the onion and bell pepper, and sauté for 5 minutes until softened.
  2. Stir in the garlic, jalapeño, cumin, and ancho chili powder. Cook for 1 minute, until fragrant.
  3. Add the black beans and vegetable broth. Bring to a simmer and cook for 15 minutes, until the beans are softened.
  4. Using an immersion blender, blend about half of the soup until smooth and creamy. Alternatively, transfer some of the soup to a blender and puree, then return it to the pot.
  5. Stir in the lime juice, and season with salt and pepper to taste.
  6. In a small bowl, mash the avocados with a fork. Stir in the almond milk, lime juice, chipotle hot sauce, and season with salt and pepper.
  7. Ladle the soup into bowls and top with a generous dollop of the avocado cream. Serve with desired toppings like tortilla chips, pickled onions, cilantro, etc.

Enjoy this cozy, flavorful soup that’s sure to warm you up from the inside out!

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