Fresh from the Market: Black Bean Soup with Cilantro, Lime and Avocado

Today we’re preparing a simple and healthy Black Bean Soup with Avocado Salsa recipe we found on formerchef.com. The best part about this recipe is that we were able to get all of the ingredients at the local market. If you’ve been to Mexico City, then you know that markets are everywhere. Some are permanent fixtures while others, called tianguis, only set up once or twice a week. Every neighborhood has one. Our local market is the Mercado Hidalgo and it’s located right across the street from our apartment.

Aisle after aisle of fruits, vegetables and spices; entire sections for meat, fish and dairy products and countless stalls serving comida corrida and seafood. We headed straight for the fruits and veggies and it didn’t take long to find everything we needed.

We came home with all of this for around 70 pesos (roughly $5.60). After soaking the beans overnight we were ready to get started. Fortunately, Carlos — with all his years of cooking experience — has agreed to help me out. He can usually save a recipe, even if things go horribly wrong.

Preparing the Black Bean Soup

1 lb dried back beans (soaked overnight)
1 cup diced carrots
1 cup diced onion
1 cup diced celery
1/2 cup diced red bell pepper
1/2 cup diced yellow bell pepper
3 cloves garlic, minced
2 Tbsp olive oil
1 ea 28 oz can of diced tomatoes (we used fresh tomatoes)
32 oz vegetable stock plus 3-4 cups water (or more veg stock)
1 tsp dried oregano
1/2 tsp ground cumin
salt and pepper

Heat a large soup pot and add the olive oil. Add the carrots, onions and celery and saute until soft. Add the garlic and bell peppers and saute another 2 minutes.

Add the dried oregano and cumin, mixing it all together. Mix in the beans, diced tomatoes and then the 32 oz of vegetable stock. Bring the soup to a simmer and cook until the beans are soft. Add water or more stock, one cup at a time, as the beans absorb the liquid.

Preparing the Avocado Salsa

1 avocado, diced (ripe, but still firm)
4 oz cherry tomatoes (we used regular tomatoes)
2 green onions, sliced
1/2 lime (juiced)
1 Tbsp fresh cilantro (chopped)
salt and pepper

Dice the avocado and tomatoes. Slice the green onions (white parts and some of the green) thinly on the diagonal. Combine all ingredients, taking care not to mash the avocado.

Putting it all together

When the soup is done (ours took just under 2 hours), add salt and pepper to taste. Serve, topped with the avocado salsa and a side of tortillas. ¡Que rico!

Tagged as: recipe, vegan, vegetarian