Print Options:

Black Bean, Corn And Avocado Soup

Yields6 ServingsTotal Time45 mins

Filling, spicy and Mexican-inspired. Beans and avocado are wonderful sources of fiber. Use fresh beans and corn where you can, but you can absolutely use canned goods too.

Recipe Image

 4 Tbsp olive oil
 ½ onion, finely chopped
 6 garlic cloves, finely chopped
 2 tsp ground paprika
 2 tsp chili powder
 1 cups cooked and drained black beans
 ½ cup cooked corn kernels
 6 fresh tomatoes, finely chopped
 3 cups vegetable stock/broth
 Salt and pepper
To Serve
 1 avocado, cut into chunks
 2 limes, quartered
1

Add the olive oil to a saucepan or stock pot over a medium heat

2

Add the onion, garlic, paprika and chili. Stir as the onions soften

3

Add the beans, corn, tomatoes, tomato puree, stock, salt and pepper

4

Allow the soup to simmer for about 30 minutes, stirring occasionally and adding more stock if you feel it is becoming too thick for your liking

5

Taste the soup and add more salt, pepper or chili to suit your flavor preferences

6

Serve with avocado chunks and a lime quarter or two on top

Nutrition Facts

6 servings

Serving size

Amount per serving
Calories204
% Daily Value *
Total Fat 12.9g17%
Total Carbohydrate 18.4g7%
Protein 5.2g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.