INGREDIENTS
6 servings
avocado
60 oz
canned black beans
1 large
carrot
3 ribs
celery
6
garlic cloves
4 1/2 tsp
ground cumin
2 tbsp
olive oil
1/2 tsp
red pepper flakes
6 servings
sea-salt
1 tbsp
sherry vinegar
4 cups
vegetable broth
2 media
yellow onions