White Bean Avocado Lime Soup
White Bean Avocado and Lime Soup- a light and simple soup made with fresh squeezed lime juice and creamy avocado. Just 30 minutes to make! (vegan, gluten-free and grain-free)
Did you guys remember that today is April Fool’s Day?
I contemplated for about three seconds whether or not I should play a joke on y’all. I thought I might fake a big announcement or something. Then as I went down the list of the different ideas I could potentially use, I realized that every one of them would only make me look like a fool and not you. Strangely enough, that’s always how it’s seemed to work out when I try to play jokes on people.
One of my finest moments was when I decided to smear peanut butter on the ear piece of our cordless home phone, fake dial it so that it would ring and then pretend to answer it and tell someone else it was for them so that they would get peanut butter all over their face.
Let’s just say that didn’t exactly work out as I had planned and my mom was about ready to kill me for practically destroying the phone that day.
While I might not have any jokes for you today, I do have a seriously tasty Mexican soup for you to dip a tortilla chip in! How’s that sound?
You’re going to love how easy it is too. All you have to do is chop a total of four vegetables (technically three if you count cilantro as an herb) and drain a few cans. I’m telling ya, it comes together lickety split!
The base is made from jalapeno, garlic, and green onions which are flavored with ground cumin and smoked paprika for a nice little kick.
Then we combine those with fire-roasted tomatoes (canned because um hello, it’s April), vegetarian “chicken” broth, fresh cilantro, a squeeze of lime juice, and creamy avocado to bring all of the greatness together in holy matrimony.
You may now kiss the tortilla chip.
Most of the time Brandon will take the first bite of something I make and then ask me what I think of it (which drives me cah-razy, btw) but this time he immediately exclaimed that he thought it was “excellent!”. And you know, I thought it was excellent too so I’d say it’s definitely a keeper.
It’s also pretty light which makes it perfect to eat with the windows open as the fresh cool spring air blows in. I hope you get a chance to try it before it gets too hot outside. Enjoy!
White Bean Avocado and Lime Soup
Yield: 4 bowls
Prep Time: 10
Cook Time: 20
Total Time: 30
- 1 tablespoon extra virgin olive oil
- 2 jalapenos, cored and finely chopped
- 3 garlic cloves, minced (approx. 1 tablespoon)
- 6 green onions, chopped
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 3 cups vegetarian/vegan chicken broth
- juice of 2 limes
- 1/2 cup fresh cilantro chopped
- 1 (15 ounce) can white beans, drained and rinsed
- 1 (14.5 ounce) can fire roasted tomatoes, drained*
- 2 avocados
In a large pot, warm the olive oil over medium heat. Add the jalapeno and garlic then cook for about 3 minutes.
Next add the green onions, cumin, and smoked paprika then stir together. Continue to cook for another 3 minutes or so then pour in the broth and the drained tomatoes and bring to a boil.
Reduce to a simmer and then add the white beans. Allow to cook for 10 minutes then squeeze in the lime juice and add the chopped cilantro.
Ladle the soup into separate bowls and add 1/2 of diced avocado to each. Serve with tortilla chips or shredded cheese, if desired. If you want to save leftovers or make the soup ahead of time then wait to add the avocado until ready to serve.
*Can also use 4 fresh tomatoes, diced
Nutrition Facts are for one bowl