Black Bean Soup With Avocado Chutney Recipe
Ingredients
***SOUP***

• 2 tablespoons vegetable oil
• 1 spanish onion -- finely chopped
• 1 yellow bell pepper -- cored, seeded, and finely chopped
• 2 stalks celery -- finely chopped
• 2 cloves garlic -- finely chopped
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1 small dried chili pepper -- crumbled
• 8 ounces ham -- cut into 1/8-inch cubes
• 1 quart chicken stock or water
• ounce cans black beans -- rinsed and drained
• salt and black pepper -- to taste
• 3 tablespoons chopped fresh cilantro

***CHUTNEY***

• 2 ripe avocados -- halved, pitted, peeled, and cut into 1/4-inch cubes
• 1/2 lemon -- juiced
• 4 scallions -- finely chopped
• 1/2 yellow bell pepper -- cored, seeded, and finely chopped
• 1 tablespoon chopped fresh parsley
• salt and black pepper -- to taste

Directions
In a large flameproof casserole, heat the oil. Add the onion, bell pepper, and celery and cook over medium heat, stirring often, for 10 minutes or until the vegetables soften. Add the garlic, cumin, oregano, chili pepper, and ham. Cook, stirring, for 1 minute. Stir in the stock or water and the beans. Bring to a boil, turn the heat to medium-low, add salt and black pepper, and cover with the lid. Simmer the soup for 30 minutes. In a food processor, puree 2 cups of the soup with a little liquid. Return the mixture to the remaining soup. Stir in the cilantro and taste for seasoning. Add more salt and black pepper if you like. Return the soup to a boil and then set it over very low heat. CHUTNEY: In a small bowl, combine the avocados, lemon juice, scallions, bell pepper, parsley, salt, and black pepper. Toss gently. Ladle the soup into bowls and garnish with the avocado chutney. Serve at once.