Spicy Black Bean Soup with Avocado

By Beckylynn

Ingredients

• 1 medium yellow onion, quartered
• 2 Roma tomatoes
• 2 cloves garlic
• 1 jalapeño pepper, seeded, roughly chopped
• 2 Tbsp olive oil
• 2 tsp ground cumin
• 1 tsp dried oregano
• 2 (15-oz) cans black beans, drained, rinsed
• 1 quart low-sodium vegetable broth
• Juice of 1 lime
• 1 large avocado, pitted, diced
• 1 small bunch scallions (white and green parts), chopped

Details

Servings 4
Adapted from redbookmag.com

Preparation

Step 1

These dishes all have the Big Three that nutritionists recommend for losing weight: 1) filling fiber from whole grains, veggies, and fruits; 2) healthy fats to make your meals satisfying; and 3) protein to speed your metabolism. What makes them magic? Secret ingredients proven by researchers to torch fat. Also—and this is major—they're completely delicious.

Add onion, tomatoes, garlic, and jalapeño to the bowl of a food processor and process until nearly smooth.

In a large stockpot over medium heat, sauté vegetable mixture, cumin, and oregano in olive oil until fragrant, 5 to 7 minutes.

Add beans and broth to pot. Cover and bring to a boil. Reduce heat to low and simmer, partially covered, 15 minutes. Add lime juice.

Transfer half the soup to a blender and blend until smooth. Return pureed soup to pot and stir to combine. Season with salt and pepper to taste. Ladle into bowls and top with avocado and scallions.

Makes 4 servings. Each serving: 321 cal, 16 g fat, 12 g protein, 40 g carb.

5 Simple Stir-Frys

Redbook already has an account with this email address. Link your account to use Facebook to sign in to Redbook. To insure we protect your account, please fill in your password below.