Red Bean Soup with Guacamole Salsa 🥑🍲
Introduction:
Indulge in the flavors of this hearty Red Bean Soup with Guacamole Salsa, a dish that seamlessly combines the richness of beans with the freshness of avocado salsa. Perfect for those seeking a comforting yet nutritious meal, this vegan delight is ready in just under 50 minutes, making it an ideal choice for a quick weeknight dinner or a cozy weekend lunch. Let’s dive into the recipe!
Ingredients:
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tbsp |
| Onions | 2, chopped |
| Garlic | 2 cloves |
| Ground cumin | 2 tsp |
| Cayenne pepper | 1/4 tsp |
| Paprika | 1 tsp |
| Tomato puree | 1 tbsp |
| Dried oregano | 1/2 tsp |
| Chopped tomato | 1 |
| Red kidney beans | 2 cans (15 oz each) |
| Water | 3 3/4 cups |
| Salt | To taste |
| Black pepper | To taste |
| Tabasco sauce | To taste |
| Avocados | 2 |
| Red onion | 1, finely diced |
| Green chili | 1, finely chopped |
| Fresh coriander | 1/4 cup, chopped |
| Lime, juice of | 1 |
Instructions:
-
Prepare the Soup:
- Heat the olive oil in a large, heavy-based saucepan over medium heat.
- Add the chopped onions and garlic cloves, cooking them for about 4-5 minutes until they soften but do not color.
- Stir in the ground cumin, cayenne pepper, and paprika, cooking for an additional minute while stirring continuously.
- Add the tomato puree and dried oregano, cooking for a few seconds before adding the chopped tomatoes, red kidney beans, and water.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes until the flavors meld together beautifully.
-
-
Blend and Season the Soup:
- Allow the soup to cool slightly, then transfer it to a food processor or blender, pureeing it until smooth and creamy.
- Return the pureed soup to the saucepan, adjusting the seasoning with salt and black pepper to your taste preferences.
-
Prepare the Guacamole Salsa:
- To make the salsa, start by halving, stoning, and peeling the avocados, then finely dice them and place them in a small bowl.
- Gently mix the diced avocados with the finely diced red onion, chopped green chili, fresh coriander, and lime juice until well combined.
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Serve and Enjoy:
- Reheat the soup if necessary, then ladle it into bowls.
- Spoon a generous amount of the guacamole salsa into the center of each bowl of soup.
- For those who desire an extra kick of heat, offer Tabasco sauce on the side to add according to their preference.
Nutritional Information:
- Calories: 363.5
- Fat Content: 15.4g
- Saturated Fat Content: 2.2g
- Cholesterol Content: 0mg
- Sodium Content: 17.7mg
- Carbohydrate Content: 46.1g
- Fiber Content: 16.8g
- Sugar Content: 3.7g
- Protein Content: 15g
Serving Suggestions:
This Red Bean Soup with Guacamole Salsa pairs wonderfully with a side of crusty bread or tortilla chips for dipping. You can also garnish each bowl with additional fresh coriander leaves or a dollop of vegan sour cream for added creaminess. Enjoy it as a satisfying main course or as a starter to a Mexican-inspired feast!
Conclusion:
With its vibrant colors, bold flavors, and wholesome ingredients, this Red Bean Soup with Guacamole Salsa is sure to become a favorite in your recipe repertoire. Whether you’re cooking for a crowd or simply craving a nourishing bowl of goodness, this dish delivers on taste, nutrition, and ease of preparation. Treat yourself to a bowl today and savor the deliciousness in every spoonful!
