Southwest Black Bean Soup Recipe

Ingredients <br>- 1 (8 ounce) onion <br>- 2 cloves garlic <br>- 1/2 teaspoon olive oil <br>- 2 tablespoons ground cumin <br>- 1 tablespoon ground coriander <br>- 1/4 teaspoon cayenne <br>- 3 (14.5 ounce) cans black beans <br>- 6 cups fat-skimmed beef broth or vegetable broth <br>- 3 cups chopped carrots <br>- 1/2 cup long-grain rice <br>- 1/4 cup dry sherry (optional) <br>- Salt and pepper <br>- 1 (1/2 pound) firm-ripe avocado <br>- Nonfat sour cream <br>- Cilantro sprigs, rinsed <br><p></p>Directions <br>step 1: Peel and chop onion and garlic. In a 5- to 6-quart nonstick pan over medium-high heat, stir oil, onion, and garlic until onion is limp, about 5 minutes. Add cumin, coriander, and cayenne; stir until spices are fragrant, about 30 seconds. <br>step 2: Drain and rinse beans. Add 2 cans to pan along with broth, carrots, and rice. Cover and bring to a boil. Reduce heat and simmer until carrots and rice are tender to bite, 15 to 20 minutes. <br>step 3: In a blender, puree soup, a portion at a time, until smooth. Return soup to pan, add sherry and remaining beans, and stir over medium heat until hot, about 2 minutes. Add salt and pepper to taste. <br>step 4: Peel, pit, and slice avocado. Ladle soup into bowls. Garnish with avocado slices, sour cream, and cilantro. <br>

Ingredients
- 1 (8 ounce) onion
- 2 cloves garlic
- 1/2 teaspoon olive oil
- 2 tablespoons ground cumin
- 1 tablespoon ground coriander
- 1/4 teaspoon cayenne
- 3 (14.5 ounce) cans black beans
- 6 cups fat-skimmed beef broth or vegetable broth
- 3 cups chopped carrots
- 1/2 cup long-grain rice
- 1/4 cup dry sherry (optional)
- Salt and pepper
- 1 (1/2 pound) firm-ripe avocado
- Nonfat sour cream
- Cilantro sprigs, rinsed

Directions
step 1: Peel and chop onion and garlic. In a 5- to 6-quart nonstick pan over medium-high heat, stir oil, onion, and garlic until onion is limp, about 5 minutes. Add cumin, coriander, and cayenne; stir until spices are fragrant, about 30 seconds.
step 2: Drain and rinse beans. Add 2 cans to pan along with broth, carrots, and rice. Cover and bring to a boil. Reduce heat and simmer until carrots and rice are tender to bite, 15 to 20 minutes.
step 3: In a blender, puree soup, a portion at a time, until smooth. Return soup to pan, add sherry and remaining beans, and stir over medium heat until hot, about 2 minutes. Add salt and pepper to taste.
step 4: Peel, pit, and slice avocado. Ladle soup into bowls. Garnish with avocado slices, sour cream, and cilantro.

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