Thick, warming black bean soup with lime and avocado

$5.15/serving$5.31at the cheapest of your stores this week · 10 ingredients on sale

Ingredients

• turtle beans (canned, drained)2 cans
• yellow onion1 ea
• garlic3 cloves
• cumin2 tsp
• chili powder2 tsp
• vegetable stock3 cups
• lime2 ea
• avocado1 ea
• cilantroa handful
• corn tortilla2 ea

Method

1Crisp the tortillas

• •Heat the oven to 400F.
• •Cut the corn tortillas into 1/4 inch strips.
• •Toss with 1 tsp oil and a pinch of salt on a small tray.
• •Bake 8 to 10 minutes until golden and crisp.

2Build the soup

• •Meanwhile, dice the onion.
• •Heat 1 tbsp oil in a soup pot over medium heat.
• •Cook the onion 4 minutes until softened.
• •Add the minced garlic, cumin and chili powder and cook 1 minute until fragrant.
• •Add the drained black beans and the vegetable stock.
• •Simmer 10 minutes.

3Blend

• •Ladle half the soup into a blender, blend smooth, and stir it back in so the soup is thick but still has whole beans.
• •Stir in the juice of one lime and season to taste with salt.

4Plate

• •Dice the avocado.
• •Ladle the soup into two bowls.
• •Top with the avocado, tortilla strips and cilantro.
• •Serve with the remaining lime in wedges.