BEAN****Black Bean and Almond Soup

By Unblond1

04/03/14 - This was good for both. We had it hot, as a dinner, with diced avocado, sliced almonds and crema and I had it cold as a lunch with just crema. I preferred it cold. The almonds and cilantro give a nice texture contrast, compared to the usual black bean soup.

Ingredients

• 5 servings
• 2 tablespoons extra-virgin olive oil
• 2 cups finely chopped red onion
• Coarse salt and freshly ground pepper
• 4 cloves garlic, finely chopped
• 1/2 teaspoon ground cumin
• 2 cans (about 15 ounces each) black beans, drained and rinsed
• 4 cups chicken broth
• 1/2 cup lightly packed fresh cilantro leaves, plus more for serving
• 1/4 cup sliced almonds, toasted, plus more for serving
• Sliced avocado, for serving
• Plain Greek yogurt or sour cream, or chipotle crema, for serving

Details

Servings 4
Preparation time 30mins
Cooking time 50mins
Adapted from marthastewart.com

Preparation

Step 1

*Heat* oil in a medium pot over medium heat. *Add* onion, season with salt and pepper, and cook, stirring occasionally, until softened and golden, about 8 minutes. *Add* garlic and cumin and cook, stirring, until fragrant, about 1 minute. *Add* beans and broth; bring to a boil. *Reduce* heat; cover and simmer until beans are heated through and creamy, about 15 minutes. *Remove* from heat and let cool somewhat.

*Add* cilantro (stems too) and almonds. *Puree* with stick blender until beans are coarsely chopped but not pureed (do not overprocess). *Taste* and adjust seasonings if needed.

*To serve*, divide soup among 4 bowls and serve with additional chopped onion, cilantro, almonds, avocado, and yogurt or crema.