Black Bean Soup with Avocado Salsa

Name: Black Bean Soup with Avocado Salsa
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Mexican
Ingredients: 237 milliliters diced peeled avocado; 425 grams can Progresso® black beans, drained, rinsed; 411 grams can Muir Glen® organic fire roasted diced tomatoes, undrained; 2 Tbsps finely chopped fresh cilantro; 1 teaspoon ground cumin; 1 Tbsp fresh lime juice; 1 teaspoons grated lime peel; 118 milliliters chipotle salsa; 0 teaspoons salt; 237 milliliters water

The recipe Black Bean Soup with Avocado Salsan is ready in about 20 minutes and is definitely an awesome gluten free and vegan option for lovers of Mexican food. This recipe serves 4. One serving contains 193 calories, 9g of protein, and 6g of fat. This recipe covers 12% of your daily requirements of vitamins and minerals. It works well as a reasonably priced soup for Autumn. If you have water, cilantro, chipotle salsa, and a few other ingredients on hand, you can make it.

Instructions

In 2-quart saucepan, mash beans slightly with potato masher. Stir in water, tomatoes, chipotle salsa and cumin.

Ingredients you will need

Chipotle Chiles

Tomato

Potato

Beans

Cumin

Salsa

Water

Equipment you will use

Potato Masher

Sauce Pan

Heat to boiling over high heat; reduce heat. Cover; simmer 8 minutes, stirring occasionally. Uncover; simmer 2 minutes longer or until soup is slightly thickened.

Ingredients you will need

Soup

Meanwhile, in small bowl, gently toss avocado, lime peel, lime juice, cilantro and salt.

Ingredients you will need

Lime Juice

Lime Peel

Cilantro

Avocado

Salt

Equipment you will use

Bowl

Ladle 1 cup soup into each of 4 bowls. Top each serving with 1/4 cup avocado salsa.

Ingredients you will need

Avocado

Salsa

Soup

Equipment you will use

Bowl

Ladle

Garnish with sour cream.

Ingredients you will need

Sour Cream

Equipment

Ingredients

Servings:

237milliliters

diced peeled avocado 425grams

can Progresso® black beans, drained, rinsed 411grams

can Muir Glen® organic fire roasted diced tomatoes, undrained 2Tbsps

finely chopped fresh cilantro 1teaspoon

ground cumin 1Tbsp

fresh lime juice 1teaspoons

grated lime peel 118milliliters

chipotle salsa 0teaspoons

salt 237milliliters

water

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Buena Vista Chateau Buena Vista Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 39 dollars per bottle.