Ingredients for Red Bean Soup With Guacamole Salsa
- Olive Oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- Ground Cumin
- Cayenne Pepper
- 1 teaspoon smoked paprika
- 1 (28 ounce) can crushed tomatoes
- Dried Oregano
- Chopped Tomato
- Red Kidney Beans
- 4 cups vegetable broth (or water)
- Salt
- Black Pepper
- Tabasco Sauce
- 2 ripe avocados
- 1/4 cup finely chopped red onion
- Green Chili
- Fresh Coriander
- Lime, Juice Of
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How to Make Red Bean Soup With Guacamole Salsa
- Heat 1 tablespoon of olive oil in a large, heavy-bottomed saucepan over medium heat.
- Add 1 medium onion, chopped, and 2 cloves garlic, minced, and cook for 4-5 minutes until softened but not browned.
- Stir in 1 teaspoon ground cumin, 1/2 teaspoon cayenne pepper (or to taste), and 1 teaspoon smoked paprika. Cook for 1 minute, stirring constantly.
- Add 1 (28 ounce) can crushed tomatoes and cook for a few seconds. Stir in 1 teaspoon dried oregano.
- Add 2 (15 ounce) cans kidney beans (rinsed and drained), 4 cups vegetable broth (or water), and 1/2 teaspoon salt (or to taste).
- Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until flavors have melded.
- Let the soup cool slightly, then carefully puree until smooth using an immersion blender or a regular blender in batches.
- Return the soup to the saucepan and adjust seasoning as needed.
- **Prepare the Avocado Salsa:** Halve, pit, and peel 2 ripe avocados. Dice finely.
- In a small bowl, gently combine the diced avocado with 1/4 cup finely chopped red onion, 1-2 finely chopped jalapeños (adjust to your spice preference), 1/4 cup chopped cilantro, and the juice of 1 lime.
- Gently stir to combine.
- Reheat the soup and ladle into bowls.
- Top each bowl with a generous spoonful of the avocado salsa.
- Serve with Tabasco sauce on the side for extra heat (optional).
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
14g
Fat
11g
Carbs
15g
