Southwest Black Bean Soup

By jedrew_52

Ingredients

• 1 onion
• 2 cloves garlic
• 1/2 tsp. olive oil
• 2 tbsp. ground cumin
• 1 tbsp. ground coriander
• 1/4 to 1/2 tsp. cayenne
• 3 cans (14 1/2 oz) black beans
• 6 cups fat-skimmed beef broth or vegetable broth
• 3 cups chopped carrots
• 1/2 cup long-grain rice
• 1/4 dry sherry (optional)
• Salt and pepper
• 1 firm-ripe avocado

Details

Servings 8

Preparation

Step 1

Peel and chop onion and garlic. In a 5-6 quart nonstick pan over medium-high heat, stir oil, onion, and garlic until onion is limp, about 5 minutes. Add cumin, coriander, and cayeene; stir until spices are fragrant, about 30 seconds.

Drain and rinse beans. Add 2 cans to pan along with broth, carrots, and rice. Cover and bring to a boil. Reduce heat and simmer until carrots and rice are tender to bite, 15-20 minutes.

In a blender, puree soup, a portion at a time, until smooth. Return soup to pan, add sherry and remaining beans, and stir over medium heat until hot, about 2 minutes. Add salt and pepper to taste.

Peel, pit and slice avocado. Ladle soup into bowls. Garnish with avocado slices, sour cream, and cilantro.