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Spicy Black Bean Soup with Avocado Crostini

February 26, 2019 by fourseasonsofautumn No Comments
Canned black beans are a true winner in my book! They’re packed with flavor, nutrients, and they’re so versatile. I use them in my grain bowls, salads, and soups all the time. With very little prep work, they make incredible soups. This Spicy Black Bean Soup with Avocado Crostini is no exception
Spciy Black Bean Soup with Avocado Crostini
This soup is especially tasty in the dead of winter when you’re craving fresh flavors but still want something hearty on a cold day. The carrots, celery, and garlic adds a lot of fresh flavors and the nutrient-rich black beans makes it hearty.
Spciy Black Bean Soup with Avocado Crostini
My secret ingredient in this soup are the chipotle chiles in adobo sauce. I love the smokey and spicy flavors from this ingredient. It’s absolutely delicious and takes this soup to another level. The chiles combined with the cumin and oregano add such depth – it’s sooo good!
Spciy Black Bean Soup with Avocado Crostini

Avocado Crostini

And then the perfect compliment to this soup is as simple avocado crostini. It’s just the right thing to help soak up all those delicious flavors. Just smashed avocado on top of a toasted baguette slice – that’s all it takes to make this soup feel like a five-star meal.
Spciy Black Bean Soup with Avocado Crostini
This meal is simplicity at it’s best! Sometimes it just takes a few simple ingredients to pack a flavorful punch. I love how fuss-free this meal is! And it’s great for a crowd, too! It’s inexpensive and nearly everything can be prepared ahead of time. The recipe below would even be a great crockpot meal. And if you have a lot leftovers, this soup freezes really well!
Spicy Blackbean Soup with Avocado Crostini

Spicy Blackbean Soup with Avocado Crostini

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Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins

Ingredients
  

  • 3 cans black beans (don’t drain)
  • 3 carrots, diced
  • 3 cloves garlic, minced
  • 3 stalks celery, diced
  • 1 white onion, diced
  • 2 chipotles chiles in adobo sauce (plus some liquid)
  • 2 tsp cumin
  • 2 tsp oregano
  • 1 tsp salt
  • 1 pepper
  • 2-3 cups stock
  • 2 tbsp olive oil
  • 1/4 red pepper, diced for garnish
  • Chives, for garnish
  • 1/4 cup greek yogurt, for serving on top of the soup

Avocado Crostini

  • 1 avocado
  • 1/2 baguette, thinly sliced
  • 2 tbsp olive oil
  • Dash Salt & Pepper
  • 1/4 red pepper, diced for garnish
  • 1 tbsp chives for garnish

Instructions
 

  • Chop all of the vegetables first. Add them to a stock pan over medium heat. Add olive oil to the pan before adding the vegetables. Continually stir the vegetables until they are soft – about 5-6 minutes. Then add the spices, salt, and pepper. Mix well. Add the chipotle in adobe sauce. Mix well before adding the black beans. Add the liquid from the black beans, too. Cover the pan and bring to a simmer.
  • After the soup comes to a boil, turn the heat on low and take an immersion blender to the mixture. Continue blending until the mixture is creamy, Slowly add stock to get a good creamy consistency. Once you get a desired consistency you can serve the soup with various garnishments and a dollop of greek yogurt. 

Avocado Crostini

  • As the soup mixture comes to a boil, prepare the crostini. Brush each slice of bread with olive oil. Place in a 375 degree oven for 5-10 minutes or until the bread begins to brown slightly. Right before serving the soup, add a generous dollop of mashed avocado to each slice of bread. Top the avocado with garnishments of your choice and some salt and pepper.

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