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Black Bean Soup with Avocado Crema

For a little fiesta in your mouth make my Better Than Panera Black Bean Soup. It's rich in fiber and protein, yet lighter and healthier than restaurant-style black bean soup. Finish it off with a zesty avocado crema and a dollop of fresh pico de gallo.

Course Main Course
Cuisine Mexican
Keyword black bean soup recipe, healthy black bean soup, skinny black bean soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 300 kcal
Author Denisse

Ingredients

  • for the soup:
  • 1 Tbsp. olive oil
  • 1 clove garlic chopped
  • 3 carrots chopped
  • 4 scallions chopped
  • 3 cups low sodium chicken broth
  • 1/2 tsp. cumin
  • 1 bay leaf
  • 2 14 oz. cans of black beans drained and rinsed
  • Salt and pepper to taste
  • 1/3 cup Greek yogurt
  • for the avocado crema:
  • 1/2 ripe avocado mashed
  • 1/4 cup Greek Yogurt
  • 1/2 tsp. lime zest
  • 1 tsp. lime juice
  • Pinch of salt
  • Pico de gallo for garnish

Instructions

  1. Heat olive oil in a large stockpot over medium heat. Add garlic, carrots and scallions and cook, stirring occasionally, until carrots begin to soften (about 5 minutes).
  2. Add broth, cumin, bay leaf and black beans to pot and bring to a boil. Lower heat and simmer for 10-15 minutes.
  3. Remove from heat and puree soup using an immersion blender until smooth. Season with salt and pepper and add Greek yogurt, stirring until fully combined.
  4. To make the avocado crema, combine all ingredients in a food processor and pulse until smooth.
  5. To serve, ladle soup into bowls and garnish with avocado crema and pico de gallo, if desired.

Recipe Notes

Finish it off with a zesty avocado crema and a dollop of fresh pico de gallo. It makes the dish more so much more fun, like a little fiesta for your mouth.