This is a very simple soup recipe that's packed with flavor. Don't skip the guacamole that gets added to the finished soup - it takes this dish to a whole new level.
From Romi's Table (Home-catering company in New York).
Watch VIDEO, here.
Ingredients
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- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 teaspoon, salt
- 4 cloves garlic, minced (or 2 teaspoons garlic powder)
- 3 cups cooked black beans (from 1 cup dried)
- 2 tablespoons, ground cumin
- 2 tablespoons, Better than Bouillon Seasoned Vegetable Base
- Small bunch of cilantro, tied with an elastic band (toss after cooking)
- 5 cups of water (or enough to cover the beans)
Guacamole
- 1 avocado, diced
- 1 small tomato, diced
- 1 tablespoon red onion, finely diced
- Cilantro
- Juice from 1 lime
- 1/4 teaspoon garlic powder
Steps
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1.
Over medium heat, add olive oil in a large pot. Once the oil is heated, add chopped onion and salt and saute until translucent (~5 min). Add minced garlic (or garlic powder) and stir until fragrant (~1 min). Stir in the cooked black beans along with the cumin and Better than Bouillon paste (if using). Mix well together. Then add enough water to cover the beans (about 5 cups). Bring to a simmer, cover the pot, and let cook all together for 45 minutes or so. Once done, puree with a handheld mixed, until you get the consistency that you like.
2.
Make the guacamole to garnish your dish. Add roughly cut avocado into a bowl. Add chopped tomato, diced red onion, chopped cilantro, and garlic powder. Add lime juice and mix all together. Ladle soup into bowls and add a spoonful of guacamole on top. Enjoy immediately.
