Red Bean Soup with Guacamole Salsa is a traditional Mexican recipe for a spiced red kidney bean and tomato soup that's served with a fresh green salsa of avocado. The full recipe is presented here and I hope you enjoy this classic Mexican version of Red Bean Soup with Guacamole Salsa.
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An excellent spicy soup that makes a rather wonderful (and different) first course.
Ingredients:
For the Soup:
30ml olive oil
40g butter
2 large onions, chopped
2 garlic cloves, chopped
2 tsp ground cumin
¼ tsp cayenne pepper
1 tbsp paprika
1 tbsp tomato purée
½ tsp dried oregano
400g can chopped tomatoes
2 x 400g cans red kidney beans
900ml water
salt and freshly-ground black pepper to season
Tabasco to serve
For the Salsa:
2 avocados
1 small red onion, finely chopped
1 small green chilli (de-seeded), finely chopped
1 tbsp chopped fresh coriander leaves
Juice of 1 lime
Method:
Heat the oil in a large heavy-based saucepan and add the onions and garlic. Cook until softened (about 5 minutes). Add the cayenne, cumin and paprika and cook for a further minute, stirring continuously. Stir in the tomato purée add the oregano and cook for a few seconds. Finally add the chopped tomatoes, red kidney beans and water. Bring the mixture to a boil and then reduce to a simmer and cook for twenty minutes.
Allow to cool slightly then transfer to a blender and blitz until smooth. Return to a clean saucepan and season to taste.
To prepare the salsa, halve de-stone and peel the avocados then dice them finely. Place these in a bowl and mix in all the remaining ingredients. At this point re-heat the soup then spoon into bowls, add a little salsa into the middle of each and serve. Use Tabasco as a condiment for those who wish to add it.
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