Lemon-Infused Black Bean Soup with Avocado
A creamy, protein-rich soup with smoky black beans, zesty lemon, and cooling avocado, ready in 30 minutes with no canned beans required. This latin american-inspired soups ready in about 30 minutes pairs cooked from dried black beans, vegetable broth, medium, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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
- 1 cup, cooked from dried black beans
- 3 cups vegetable broth
- 1 medium, diced yellow onion
- 2 cloves, minced garlic
- 1 tbsp lemon zest
- 1, diced avocado
- 2 tbsp, chopped cilantro
- 1 tbsp olive oil
Instructions
- Step 1: Heat 1 tbsp olive oil in a pot over medium heat. Sauté 1 diced medium yellow onion and 2 minced garlic cloves until translucent (5 minutes), stirring frequently.
- Step 2: Add 1 cup cooked black beans, 3 cups vegetable broth, and 1 tbsp lemon zest. Bring to a simmer and cook uncovered for 15 minutes, stirring occasionally.
- Step 3: Remove from heat and blend half the soup with an immersion blender until smooth (or transfer to a blender in batches). Return to pot, stir in 1 diced avocado, and gently reheat for 2 minutes without boiling. Garnish with 2 tbsp chopped cilantro before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Infused Black Bean Soup with Avocado take to make?
Total time is about 30 minutes (10 min prep + 20 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 Lemon-Infused 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 cooked from dried black beans from drying out.
Can I substitute ingredients in Lemon-Infused 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 Lemon-Infused 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.
What goes well with Lemon-Infused Black Bean Soup with Avocado?
Latin American soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
