Avocado and White Bean Soup


excerpt from: A Vegetarian Cooks Book, The Green Cutting Board Press, 2004




1 16 oz can white beans

1/2 ripe avocado

4 cups vegetable broth

1/2 sweet onion diced

2 tsp vegetable oil

1/2 tsp cumin

1/4 tsp cayenne

1 tsp lime juice

2 ounces tequila

kosher salt to taste




Heat vegetable oil in a heavy sauce pan and sauté the diced onion. Peel and mash ˝ ripe avocado with vegetable paste. Add avocado/vegetable paste to the onion with 4 cups of water and the white beans, include the canned liquid and tequila, simmer uncovered for 30 minutes.


Season with the remaining ingredients and simmer covered for ten minutes.


Serves 2