Ingredients

• 1/2 onion, diced
• 1/2 red bell pepper diced
• 4 cups cooked black beans
• 2 tsp cumin
• 2 cups vegetable broth
• 1 tsp kosher salt divided
• 3/4 tsp black pepper
• 1 tsp lemon zest

Directions

1. Heat a stockpot to medium and spray with non-stick cooking spray. Add onions and bell pepper, sautéing until translucent, about 5 minutes.

2. Add cumin and stir to let it toast on the bottom of the pan. Pour in broth and stir, scraping up the brown bits on the bottom of the pan. Add beans.

3. Bring soup to a simmer, letting simmer for 15 minutes. Stir occasionally, mashing about half of the beans by pressing them against the side of the pot with the back of a wooden spoon. Soup should be creamy, thick and chunky.

4. Turn off heat and stir in lemon zest. Top with scallions, avocado and corn kernels.

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