Black Bean And Avocado Soup

• 2 tablespoons olive oil
• 1 red onion, diced
• 5 garlic cloves, minced
• 1 -2 teaspoon ground cumin (I use the full 2 tsp)
• 1/2 teaspoon cayenne powder (to taste)
• 1/4 teaspoon ground cinnamon
• 1/4 - 1/2 teaspoon salt
• 1 teaspoon sugar
• 1/2 cup chopped fresh cilantro
• 6 plum tomatoes, seeded and coarsely chopped
• 3 (15 ounce) cans black beans, drained
• 3 -4 cups vegetable broth, depending how thin you want it (or chicken broth)
• 2 Hass avocadoes, peeled, pitted and diced
• 1 fresh lime, juice of
• 1 cup shredded cheddar cheese, for garnish

1. In a large soup pot, saute onion and garlic in olive oil about 5 to 7 minutes, or until soft.
2. Add cumin, cayenne powder, cinnamon, salt, sugar and cilanto; saute an additional 2 to 3 minutes until very fragrant, stirring often.
3. Add tomatoes and beans; cook an additional 2 to 3 minutes.
4. Add broth to the pot and bring to a boil; simmer gently for 10 to 15 minutes.
5. Puree 1 cup of this mixture and return back to pot.
6. Stir in avocado, and lime juice. Heat through.
7. Place in serving bowls and sprinkle with shredded cheese.

olive oil, red onion, garlic, ground cumin, cayenne powder, ground cinnamon, salt, sugar, fresh cilantro, tomatoes, black beans, avocadoes, fresh lime, cheddar cheese

Taken from www.food.com/recipe/black-bean-and-avocado-soup-152235 (may not work)