Ingredients
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2 tablespoons olive oil
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1 red onion, diced
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5 garlic cloves, minced
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1 -2 teaspoon ground cumin (I use the full 2 tsp)
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1/2 teaspoon cayenne powder (to taste)
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1/4 teaspoon ground cinnamon
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1/4-1/2 teaspoon salt
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1 teaspoon sugar
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1/2 cup chopped fresh cilantro
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6 plum tomatoes, seeded and coarsely chopped
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3 (15 ounce) cans black beans, drained
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3 -4 cups vegetable broth, depending how thin you want it (or chicken broth)
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2 Hass avocadoes, peeled, pitted and diced
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1 fresh lime, juice of
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1 cup shredded cheddar cheese, for garnish
Instructions
- In a large soup pot, saute onion and garlic in olive oil about 5 to 7 minutes, or until soft.
- Add cumin, cayenne powder, cinnamon, salt, sugar and cilanto; sauté an additional 2 to 3 minutes until very fragrant, stirring often.
- Add tomatoes and beans; cook an additional 2 to 3 minutes.
- Add broth to the pot and bring to a boil; simmer gently for 10 to 15 minutes.
- Puree 1 cup of this mixture and return back to pot.
- Stir in avocado, and lime juice. Heat through.
- Place in serving bowls and sprinkle with shredded cheese.