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Black Bean Soup with Rice and Avocado

Serves
4 servings
Prep
10 min
Cook
25 min
Cost
$11.00
Nutrition
580 cal · 18g protein
  • one-pot
  • meatless
  • budget

🍳 1 pan · Picky-eater safe bet: plain rice

Plan my week with this — free

Black Bean Soup with Rice and Avocado is a Mexican weeknight dinner that serves 4 and is on the table in about 35 minutes, for around $11 in groceries. You'll need 1 pan, and the 11 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain rice works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.

Goes with: Crusty bread (2 min)

Cookware you'll need

Set these out before you start — it saves hunting through drawers mid-recipe.

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Ingredients

  • 3 cans black beans
  • 1 count yellow onion
  • 1 count red bell pepper
  • 3 cloves garlic
  • 2 tsp ground cumin
  • 3 cups vegetable broth
  • ½ cup salsa
  • 2 count avocado
  • 1 count lime
  • 1½ cups long-grain white rice
  • 2 tbsp olive oil

Steps

  1. Start the rice according to package directions.
  2. Heat oil in a pot and cook diced onion and bell pepper for 5 minutes, then garlic and cumin for 1 minute.
  3. Add the beans with their liquid, broth and salsa. Simmer 15 minutes.
  4. Blend about half the soup with an immersion blender, leaving some beans whole. Squeeze in lime juice and season.
  5. Serve over rice topped with diced avocado.

On the side: Crusty bread (2 min)

1 loaf crusty bread

  1. Warm the bread in a 350°F oven for 5 minutes, then slice.

Nutrition per serving

Calories580
Protein 14%Carbs 58%Fat 28%
Protein
18 g
Carbohydrates
76 g
Fiber
14 g
Sugar
4 g
Fat
16 g
Saturated fat
3 g
Sodium
1,040 mg

Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.

Photo: DinnerDrop