Black Bean and Avocado Soup

2 tablespoons olive oil
1 medium red onion, chopped
4 garlic cloves, minced
1 1/2 tablespoons whole cumin seeds, crushed
2 to 3 teaspoons chipotle chili powder, or to taste
2 cinnamon sticks
2 tablespoons unrefined cane sugar
2 teaspoons salt
1 cup coarsley chopped cilantro
6 medium-sized tomatoes, seeded and coarsley chopped
4 cups cooked or canned black beans
4 cups vegetable stock
2 ripe but firm avocados, cubed
Juice from 1 fresh lime
Freshly ground black pepper

In a large soup pot, heat the olive oil over medium heat.  Add the red onion and cook, stirring occasionally, until soft, 5 to 7 minutes.

Add the garlic, cumin, chili powder, cinnamon, sugar, salt, and 1/2 cup of the chopped cilantro.  Cook, stirring often, 2 to 3 minutes, until the spices are fragrant.

Add the tomatoes and beans and cook an additional 2 to 3 minutes.  Pour in the stock and bring to a boil.  Reduce the heat and simmer for 15 to 20 minutes.

Remove about 1 1/2 cups of the beans with some liquid and puree in a blender or food processor.  Stir back into the pot.

Just before serving, add the avocados, lime juice, and remaining cilantro.  Season with additional salt and pepper to taste.

Serves 4 to 6.


From The Bold Vegetarian Chef by Ken Charney