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Spicy Black Bean Soup with Citrus Salad Recipe

Spicy Black Bean Soup with Citrus Salad recipe


This is a warm, spicy black bean soup paired with a fresh citrus salad. The soup is made with beans, broth, and spices, and the salad has oranges, avocado, and a sweet dressing. It's a yummy meal for lunch or dinner.


1 large avocado
2 x (425 g) cans black beans, drained and rinsed
750 ml vegetable broth
1 small bunch cilantro, chopped
3 cloves garlic, minced
1 red bell pepper, diced
1 lime, juiced
2 blood oranges, segmented
120 ml plain Greek yogurt
1 large red onion, half diced, half thinly sliced
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1 teaspoon ground cumin
2 tablespoons extra virgin olive oil
1 tablespoon honey
1/2 teaspoon salt


Prepare the vegetables: Wash and dry all produce. Dice the red bell pepper and half of the red onion. Thinly slice the remaining onion. Segment the blood oranges and slice the avocado.
Cook the aromatics: In a medium saucepan over medium-high heat, add 1 tablespoon olive oil. Once hot, add the diced onion and bell pepper, cooking until softened, about 4 minutes.
Add spices and garlic: Stir in the minced garlic, cumin, and red pepper flakes, cooking until fragrant, about 30 seconds.
Simmer the soup: Pour in the vegetable broth and add the drained black beans. Season with salt and black pepper. Bring to a boil, then reduce heat to simmer for 20 minutes.
Make the citrus salad: In a bowl, combine the blood orange segments, sliced avocado, and thinly sliced onion.
Prepare the dressing: Whisk together lime juice, 1 tablespoon olive oil, honey, and a pinch of salt and pepper.
Blend the soup: Using an immersion blender, carefully puree the soup until smooth.
Serve: Ladle the soup into bowls, top with a dollop of Greek yogurt and a sprinkle of chopped cilantro. Toss the citrus salad with the dressing and serve alongside the soup.

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