Vegan Mexican-Spiced Black Bean Soup Recipe with Avocado
If you need a quick yet flavorful vegan dinner option, our Mexican-spiced black bean soup recipe is just the ticket, sprinkled with avocado and lime.
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Cooking tools:
- Immersion blender
- Pot
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Ladle
- Spoon
- Can opener
- Serving bowl
Ingredients
- 1 Tbsp. olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 Tbsp. dried coriander
- 1 Tbsp. dried cumin
- 1 tsp. ancho chile powder
- 3 cups of cooked black beans (or substitute 1 28 ounce can)
- 2 tsp. oregano
- water to cover
- 1 lime, for garnish
- 1 avocado, diced
- 2 Tbsp. soy-free vegan sour cream (optional)
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