Servings: 8
Ingredients
- 3 15oz cans Seasoned black beans - drained
- 3 ribs Celery - diced
- 1 cup Sweet onion - diced
- 1 cup Red pepper - diced
- 2 Jalapeno peppers - seeded and diced
- 4 Garlic cloves - diced and mashed
- 2 tbsp olive oil
- 32 oz Vegetable broth
- 1.5 cups Tomatoes - seeded and diced
- 1.5 cups Fire roasted corn - fresh or drained from can
- 2 tsp Cumin - toasted and fresh ground
- 2 tsp Coriander - fresh ground
- 1 tbsp Kosher salt
- 1 tsp Fresh cracked pepper
- 1 Bay leaf
- 1/4 cup fresh Cilantro - chopped
- 1 tbsp fresh lime juice
- 1/4 cup Green onions - thinly sliced (garnish)
Avocado Crema
- 2 Avocados - ripe and soft
- 1 Garlic clove - chopped
- 1/2 cup Sour creme
- 3 tbsp fresh lime juice
- 1/2 tsp Kosher salt
- 3 tbsp fresh Cilantro
Instructions
- Precut all veggies. Mise en place. A secret to unlocking the amazing flavor of this recipe is to freshly grind the cumin and coriander in a mortar and pestle. I also prefer to toast the cumin before grinding to add a touch more nuttiness.
- In large pot (8qt) over med/high heat sautee celery, onion, red pepper, jalapeno in olive oil. Add garlic, cook 30 seconds.
- Add vegetable broth, tomatoes, corn and spices. Bring to boil. Reduce heat, leave uncovered, simmer 20 minutes.
Make the Avocado crema
- Add all ingredients to food processor. Pulse then process until smooth. If too thick, add a touch of water. Using wide neck funnel, add mixture to squeeze bottle. Lasts a week in the fridge and is worth saving!
- Carefully scoop 4 cups of the soup into a blender. Puree. *Careful of hot liquid!* Return puree to soup and mix well. Add lime juice.
To serve
- Garnish with sliced green onions and drizzle the top with Avocado crema.
Tried this recipe?Let us know how it was!