Dinner in 50 Minutes

Black Bean Soup With Avocado Salsa

Black Bean Soup With Avocado Salsa

(4 servings)

Sometimes plain soup, no matter how lovely, wants just a little something. Here that something is a rather unlikely but complementary avocado salsa.

Adapted from "A Beautiful Bowl of Soup: The Best Vegetarian Recipes" by Paulette Mitchell (Chronicle, 2004).

For the soup:

2 tablespoons olive oil

1 cup freshly chopped onion

1 carrot, finely chopped

4 cloves garlic, finely chopped

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander (may substitute more cumin)

2 cups vegetable stock