Cumin-Spiced Black Bean Soup with Avocado
Hearty, smoky black bean soup with warm cumin notes and creamy avocado garnish. This mexican-inspired soups (vegetarian) ready in about 55 minutes pairs black beans, chicken broth, medium onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups black beans
- 3 cups chicken broth
- 1 medium onion
- 2 stalks celery
- 3 cloves garlic
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1 avocado
- 1 lime
Instructions
- Step 1: Rinse black beans and combine with chicken broth in a pot. Bring to a simmer over medium heat, then reduce heat to low and cover. Cook for 25 minutes until beans are tender.
- Step 2: Finely chop onion, celery, and garlic. Sauté in a skillet with 1 tsp oil over medium heat until softened, about 5 minutes.
- Step 3: Add sautéed vegetables, cumin, and smoked paprika to the pot. Simmer uncovered for 10 minutes to meld flavors.
- Step 4: Remove 1 cup of soup and blend until smooth, then return to the pot. Stir in lime juice from half a lime.
- Step 5: Ladle soup into bowls, top with diced avocado and a squeeze of fresh lime juice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cumin-Spiced Black Bean Soup with Avocado take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cumin-Spiced Black Bean Soup with Avocado?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep black beans from drying out.
Can I substitute ingredients in Cumin-Spiced Black Bean Soup with Avocado?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cumin-Spiced Black Bean Soup with Avocado for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Cumin-Spiced Black Bean Soup with Avocado vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
