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Mexican Black Bean Soup with Avocado

by Livestrong_Recipes  |  Dec 20, 2015

Mexican Black Bean Soup with Avocado
  1. PREP
  2. 15 m
  • COOK
  • 10 m
  • TOTAL
  • 25 m

You may just want to eat this soup simply because it’s delicious! It’s full of Mexican appeal and vegan goodness. Beans provide heartiness.

INGREDIENTS

SERVES 4

  • 32 oz low-sodium vegetable broth
  • 14 1/2 oz Fire Roasted Crushed Tomatoes
  • 1 Jalapeno Pepper
  • 3 garlic clove
  • 1/2 tsp sea salt
  • 30 oz canned black beans
  • 4 stalk scallion(s)
  • 1/4 cup Cilantro
  • 2 1/2 tbsp Lime Juice
  • 1 medium avocado
  • 3 tbsp Pumpkin Seeds, Whole, Roasted

DIRECTIONS

1 Bring the broth, tomatoes, jalapeño, garlic, and salt to a boil in a stockpot over high. Add the beans, reduce heat to medium, and simmer until flavors are well combined, about 5 minutes. Stir in the scallions, cilantro, and 2 tablespoons of the lime juice. Adjust seasoning.
2 Ladle into bowls, top with avocado, drizzle with remaining 1/2 tablespoon lime juice, sprinkle with pumpkin seeds, and serve.