Step 1

Heat the oil in a soup pot over medium heat. Add the onion and cook, stirring occasionally, for 5-6 minutes until the onion softs and turns golden brown.

Step 2

Add the diced bell peppers and diced jalapeño (if using) to the pot and cook for 3-5 minutes, stirring occasionally. Season lightly with salt and pepper.

Step 3

Add the garlic and chopped poblano to the pot and cook for 1 minute until fragrant.

Step 4

Pour in the stock and bring to a boil. Add the black beans. Season with chili powder, cumin, smoked paprika, paprika, and cayenne powder and add a sprinkle of salt and pepper. Reduce heat and simmer for 20 minutes.

Step 5

Stir in the greens and coconut milk. Taste and season according to your preferences. Simmer for 5 minutes more.

Step 6

As the soup finishes simmering, combine the avocado, lime juice, cilantro, and minced pepper, if using, in a bowl. Season with flaky sea salt and toss to combine. Set aside.

Step 7

Ladle the black bean soup into bowls and pile the avocado garnish on top. Enjoy!