California Avocado season has ended.

California Avocado and Black Bean Soup

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.

When you think about soup, you probably think about cool fall days or snowy winter weather. A big bowl of soup can do so much to warm you from the inside out.


I love soup in the colder months, but I also really love finding soup recipes that I can eat all year round. This warm California Avocado and Black Bean Soup is a great recipe for both the colder months and the warmer months. It’s still a hot soup, but for some reason the black bean and California avocado with a touch of lime combo makes me feel like the flavors are great for those warm spring days as well!

This soup is also one that can be thrown together really quickly, which is great for a weeknight meal, no matter what the weather.

Simmer up a pot of California Avocado and Black Bean Soup today!


California Avocado and Black Bean Soup

Serves: 6

Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes


2 Tbsp. olive oil
1 small onion, diced
2 cloves garlic, minced
6 pieces of uncooked bacon, chopped
2 Tbsp. chili powder
2 cups medium or hot salsa
3 cans black beans, drained
3 cups chicken broth
3 ripe Fresh California Avocados, seeded, peeled and diced
Zest of one lime
Shredded cheese, sour cream, diced tomatoes for garnish, optional


  1. In a large stock pot sauté onion, garlic and bacon in olive oil for approximately 5 minutes, or until onions are soft and bacon is crisp.
  2. Add chili powder and sauté an additional 2 minutes.
  3. Pour in the salsa, black beans and chicken broth. Simmer for 15 minutes, stirring occasionally.
  4. Remove 1 cup of soup mixture and carefully puree in a food processor. Return to the pot, stirring to incorporate pureed mixture fully.
  5. Stir in diced California avocado and lime zest. Heat through.
  6. Serve warm, adding cheese, sour cream and diced tomatoes for garnish.