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Kidney Bean Soup with Guacamole Topping

February 23, 2010

This is really like an all-bean vegetarian chili and it’s totally delicious.  There’s a ton of spices in the soup that really

kidney bean soup with guacamole topping

make it taste like chili, and the guacamole topping adds a soothing, cool contrast that’s really nice.  I totally loved this dish and it’s super fast to make.  The flavors are a lot more complex than they look and I just can’t say enough how much it’s worth trying.  Plus, I used some leftovers to put into burritos with rice and cheese and they tasted great.  This recipe was adapted by Macheesmo, from Best-Ever Soups and serves (in my opinion) 4.

Ingredients:

For the soup:

1 T olive or vegetable oil

1 large onion, chopped

2 garlic cloves, chopped

1 jalapeno, cut into small dice

1 T ground cumin

1 T paprika

1/4 t cayenne pepper

1/2 t dried oregano

1 14 ounce can chopped tomatoes

1 T tomato paste

2-14 ounce cans red kidney beans

4 c vegetable stock

Salt and pepper

For the Guacamole Salsa:
2 avocados, diced

1 small red onion, diced

1 jalapeno or Serrano pepper, seeded and chopped fine

1 T fresh cilantro, chopped

Juice from 1 lime

Directions:

Heat oil in a soup pot over medium high heat.  Add onions and saute, stirring occasionally, until softened, about 10 minutes.  Add the jalapeno and garlic and cook for another minute.  Add the cumin, paprika, cayenne and oregano and cook, stirring, for 1 minute.  Turn heat up to high and add the chopped tomatoes and their liquid, tomato paste, beans and stock and stir well to combine.  Taste to adjust for salt and pepper.  Bring the soup up to a simmer the soup, lower the heat to medium low to maintain the simmer, and cook, covered, for about 30 minutes.  Puree soup with an immersion blender to desired chunkiness.  I blended it until it was mostly smooth, but still had some chunks of beans.  You could also puree about 2/3 of the soup in a blender, being careful to let it cool so the blender top won’t pop off.

Meanwhile, combine all the salsa ingredients and set aside.  When the soup is ready, ladle it into bowls and top with some of the salsa.

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