Red bean soup with guacamole salsa
Tuesday July 27, 2010 10:39 AM
Ingredients:
Salsa:
How to prepare:
Heat the oil in a large, heavy pan and add the onions and garlic. Cook for 4 or 5 minutes, until softened. Add the cumin, cayenne pepper and paprika and cook for 1 minute, stirring continuously.
Stir the tomato paste into the pan and cook fora few seconds, then stir in the oregano. Add then chopped tomatoes and kidney beans, and then puor in the vegetable stock.
Bring the tomato and bean mixture to athe boil and simmer for 15 - 20 minutes. Cool the soup slightly, then puree it in a food processor or blender until smooth. Return to the pan and add seasoning to taste.
Guacamole salsa:
Cut avocado in half and remove the pit. With a knife or spoon scoop the avocado out in one piece and dice. Place in small bowl and gently, mix with the onion, chili, cilantro and lime juice.
Reheat the soup and ladle into bowls. Spoon the salsa into the middle of each bowl. Serve with tortilla chips. Enjoy!
Shared by Laurie, TheBAG Lady
- 2 T. olive oil
- 2 garlic cloves, chopped
- 2 tsp. cumin
- 1/2 tsp. cayenne pepper
- 1 T. paprika
- 1 T. tomato paste
- 1/2 tsp. oregano
- 14 oz. can chopped tomatoes
- 2 - 14 oz. cans red kidney beans, drained and rinsed
- 3 3/4 cups vegetable stock
- Salt and pepper to taste
Salsa:
- 2 avocados
- 1 small red onion, finely chopped
- 1 green chili, seeded nd finely chopped
- 1 T. chopped fresh cilantro
- Juice of 1 lime
How to prepare:
Heat the oil in a large, heavy pan and add the onions and garlic. Cook for 4 or 5 minutes, until softened. Add the cumin, cayenne pepper and paprika and cook for 1 minute, stirring continuously.
Stir the tomato paste into the pan and cook fora few seconds, then stir in the oregano. Add then chopped tomatoes and kidney beans, and then puor in the vegetable stock.
Bring the tomato and bean mixture to athe boil and simmer for 15 - 20 minutes. Cool the soup slightly, then puree it in a food processor or blender until smooth. Return to the pan and add seasoning to taste.
Guacamole salsa:
Cut avocado in half and remove the pit. With a knife or spoon scoop the avocado out in one piece and dice. Place in small bowl and gently, mix with the onion, chili, cilantro and lime juice.
Reheat the soup and ladle into bowls. Spoon the salsa into the middle of each bowl. Serve with tortilla chips. Enjoy!
Shared by Laurie, TheBAG Lady
