Black Bean Soup with Avocado Salsa
An easy, vegan-friendly, black bean soup with avocado salsa.
Prep Time30 minutes mins
Cook Time1 hour hr 30 minutes mins
Total Time2 hours hrs
Course: Main Course
Cuisine: American
Keyword: soup
Servings: 12 cups
For the Soup
- 1 lb dried back beans
- 1 cup diced carrots 2 med.
- 1 cup diced onion 1 ea.
- 1 cup diced celery about 3 stalks
- 1/2 cup diced red bell pepper 1/2 pepper
- 1/2 cup diced yellow bell pepper 1/2 pepper
- 3 cloves garlic minced
- 2 Tbsp olive oil
- 1 ea 28 oz can of diced tomatoes I used organic
- 32 oz vegetable stock plus 3-4 cups water or more veg stock
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- salt and pepper
For the Avocado Salsa
- Avocado Salsa
- 1 avocado diced (ripe, but still firm)
- 4 oz cherry tomatoes I used multi-colored ones
- 2 green onions sliced
- 1/2 lime juiced
- 1 Tbsp fresh cilantro chopped
- salt and pepper
For the Soup
Cover the dried back beans in water and soak 8 hours or over night. When ready to cook the soup, drain the beans and rinse.
Heat a large soup pot and add the olive oil. Add the carrots, onions and celery and saute until soft. Add the garlic and bell peppers and saute another 2 minutes. Add the dried oregano and cumin, mixing it all together.
Mix in the diced tomatoes and then the 32 oz of vegetable stock. Bring the soup to a simmer and cook until the beans are soft. You will need to add water or more stock as the beans absorb the liquid. Add it in, one cup at a time, as needed. When the soup is done (about 1.5 hrs), add salt and pepper to taste. Serve, topped with avocado salsa and a side of corn tortilla quesadillas (with soy cheese if vegan).