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Ambassador [Associate]
Ambassador [Associate]
  • 551 calories
  • 40 min
  • 4 servings


  • 2 avocados
  • 2 (15 oz) cans black beans
  • 24 fl oz chicken or vegetable broth
  • 1 small bunch cilantro
  • 2 cloves garlic
  • 2 green bell peppers
  • 1 lime
  • 2 oranges
  • ½ cup plain Greek yogurt
  • 1 medium red onion
  • black pepper
  • crushed red pepper
  • cumin, ground
  • extra virgin olive oil
  • honey
  • salt


  1. Wash and dry the fresh produce.
    • 2 green bell peppers
    • 2 oranges
    • 2 avocados
    • 1 lime
    • 1 small bunch cilantro
  2. Quarter the bell peppers lengthwise; remove and discard the stem, seeds, and membranes. Small dice the peppers and transfer to a medium bowl.
  3. Preheat a medium saucepan over medium-high heat.
  4. Trim off and discard the ends of the onion and remove the outer layer; small dice ½ of the onion (cut into ¼-inch pieces) and add to the bowl with the peppers, then thinly slice the other ½ into quarter-rings and transfer to a small bowl.
    • 1 medium red onion
  5. Once the saucepan is hot, add olive oil and swirl to coat the bottom.
    • 1 tbsp extra virgin olive oil
  6. Add the onion and bell peppers to the saucepan; cook, stirring frequently, until softened, 3 to 4 minutes.
  7. Trim off and discard the root ends of the garlic; peel and mince or press the garlic.
    • 2 clove garlic
  8. Add the garlic, cumin, and crushed red pepper to the saucepan; cook, stirring constantly, until fragrant, 15 to 30 seconds.
    • 1 tsp cumin
    • ½ tsp crushed red pepper
  9. Add the broth and beans (with their liquid) to the saucepan; season with salt and pepper. Increase the heat to high and bring to a boil. Once boiling, reduce to a simmer, cover, and cook for 15 minutes.
    • 24 fl oz (3 cups) chicken or vegetable broth
    • 2 (15 oz) cans black beans
    • 1 tsp salt
    • ½ tsp black pepper
  10. While the soup cooks, using a knife, shave the cilantro leaves off the stems at a downward angle, working away from your body; discard the stems and finely chop the leaves. Transfer to a small bowl.
  11. Cut a small piece off both orange ends to reveal the flesh; place the oranges on one end and, from top to bottom, slice off the skin and pith. Halve the oranges lengthwise, then slice crosswise into ¼-inch-thick half-rounds and transfer to a small bowl.
  12. Halve the avocados lengthwise and twist the halves to separate, then remove the pit with a knife or spoon; thinly slice the flesh crosswise (without piercing the skin) and scoop out.
  13. Juice the lime into a small bowl (that will be used to make the dressing).
  14. To the lime juice, add olive oil, honey, salt, and pepper; whisk together.
    • 2 tbsp extra virgin olive oil
    • 1 tsp honey
    • ½ tsp salt
    • ¼ tsp black pepper
  15. Using an immersion (hand) blender, purée the soup until the desired consistently is reached.
  16. To serve, divide the soup between bowls, top with spoonfuls of Greek yogurt, and garnish with some of the cilantro. Arrange the orange slices, avocado, and remaining onion on plates. Drizzle the salad with the dressing and garnish with the remaining cilantro. Enjoy!
    • ½ cup plain Greek yogurt

Nutrition per Serving

Net Carbs


  • can opener
  • chef's knife
  • citrus juicer (optional)
  • colander
  • cutting board
  • garlic press (optional)
  • hand or regular blender
  • ladle
  • measuring cups
  • measuring spoons
  • medium saucepan
  • mixing bowls
  • stirring spoon
  • whisk or fork