Avocado Black Bean Soup with Tortillas & Cilantro – Naturally Vegan & Vegetarian

Avocado Black Bean Soup with Tortillas & Cilantro
(Naturally Vegan & Vegetarian Recipe)
Time: 20 minutes
Serves: 4
(16 Item Recipe)

2 tablespoons ground cumin
2 tablespoons extra virgin olive oil
2 Organic Onions
1 Organic Bell Pepper
5 cloves organic garlic, chopped
3 1/2 Cups organic chopped tomatoes (If you use canned be sure to get no sodium tomatoes)
1/2 organic jalapeno, seeded and chopped fine
3 cups alkalized antioxidant water
4 cups Vegetable broth (home made fresh is best – if using store bought get the low sodium)
2 teaspoons smoked paprika
2 teaspoons chili powder
1/4 cups organic cilantro
2 cups organic kidney beans, drained and rinsed
3 cups organic black beans, drained and rinsed
3 fresh organic avocados
Tortilla Chips

In large soup pot heat oil.  Add peppers, onions, and garlic cooking on high heat for 4 minutes until translucent. Add tomatoes, jalapeno, water, vegetable broth, cumin, paprika, chili powder. Cook on high for 10 minutes bringing to a simmer. Add beans cooking for 5 more minutes. Season with sea salt and pepper to taste. Top with fresh sliced avocado & tortilla chips.  You can top the soup with the chips by crumbling or use them to dip into the soup, your choice!  Cool for 5 minutes, serve and eat!  This soup is hearty and filling also serves nicely at room temperature for a hot summer day.

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