Red Bean Soup with Guacamole Salsa

Red Bean Soup with Guacamole Salsa Recipe from Bolivia

Region / culture: Bolivia | Preparation time: 10 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Red Bean Soup with Guacamole Salsa is a delicious and hearty soup that combines the flavors of red kidney beans, tomatoes, and a hint of spice. The addition of creamy guacamole salsa adds a refreshing and creamy element to the soup, making it a perfect dish for any occasion.

History

Red bean soup has been a staple in many cultures for centuries. The combination of beans and spices creates a flavorful and satisfying dish that is enjoyed by many around the world. The addition of guacamole salsa adds a modern twist to this classic recipe, making it a unique and delicious dish.

Ingredients

2 tbsp olive oil
2 onions, chopped
2 cloves garlic, chopped
2 tsp ground cumin
0.25 tsp cayenne pepper
1 tbsp paprika
1 tbsp tomato puree
0.5 tsp oregano
1 (400 g) can chopped tomatoes
2 (400 g) cans red kidney beans, drained and rinsed

How to prepare

Heat the oil in a large saucepan, then add the onions and garlic. Cook for 4–5 minutes until they are softened.
Add the cumin, Cayenne, and paprika. Stir continuously and cook for 1 minute.
Stir in the tomato puree, followed by the oregano.
Add the chopped tomatoes, kidney beans, and 850 ml of water.
Bring the mixture to a boil and let it simmer for 15–20 minutes.
Allow the soup to cool slightly, then puree it in a food processor or blender until smooth.
Return the pureed soup to the pan and season it to taste.
Reheat the soup, then ladle it into bowls. Serve each bowl with a dollop of guacamole in the center and offer Tabasco sauce for those who desire extra spice.

Variations

Add diced bell peppers or corn for added texture and flavor.
Use black beans or pinto beans instead of red kidney beans for a different twist.
Top the soup with shredded cheese or sour cream for a creamy finish.

Cooking Tips & Tricks

Make sure to cook the onions and garlic until they are softened to release their flavors.

- Stir the spices continuously to prevent them from burning.

- Puree the soup until smooth for a creamy texture.

- Season the soup to taste before serving.

- Serve the soup with a dollop of guacamole salsa for added flavor.

Serving Suggestions

Serve the soup with a side of crusty bread or a green salad for a complete meal.

Cooking Techniques

Puree the soup until smooth for a creamy texture.

- Simmer the soup for 15-20 minutes to allow the flavors to meld together.

Ingredient Substitutions

Use vegetable broth instead of water for added flavor.

- Substitute smoked paprika for regular paprika for a smoky flavor.

Make Ahead Tips

The soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat before serving.

Presentation Ideas

Garnish the soup with fresh cilantro or a drizzle of olive oil for a beautiful presentation.

Pairing Recommendations

Serve the soup with a side of rice or quinoa for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

250

Carbohydrates

- Total Carbohydrates: 35g

- Dietary Fiber: 10g

- Sugars: 5g

Fats

- Total Fat: 7g

- Saturated Fat: 1g

- Trans Fat: 0g

Proteins

- Protein: 10g

Vitamins and minerals

Vitamin A: 15%

- Vitamin C: 20%

- Calcium: 8%

- Iron: 15%

Alergens

This recipe contains no common allergens such as nuts, dairy, or gluten.

Summary

This soup is a good source of fiber, protein, and vitamins. It is low in fat and calories, making it a healthy and nutritious meal option.

Summary

Red Bean Soup with Guacamole Salsa is a delicious and nutritious dish that is perfect for any occasion. The combination of red kidney beans, tomatoes, and spices creates a flavorful and satisfying soup that is sure to please. Serve with a dollop of guacamole salsa for added creaminess and flavor. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a rainy afternoon and I was browsing through an old cookbook that had been passed down to me from my own grandmother. As I turned the pages, a colorful picture caught my eye - a steaming bowl of red bean soup topped with a dollop of creamy guacamole salsa. The vibrant colors and tantalizing description made my mouth water, and I knew I had to try making it.

I read through the recipe carefully, taking note of the ingredients and instructions. The combination of flavors seemed unique and intriguing - the earthy beans paired with the creamy avocado and tangy salsa promised to be a burst of deliciousness in every spoonful. I made a mental note to gather all the necessary ingredients and set aside some time to experiment in the kitchen.

The next day, I headed to the local market to pick up fresh produce and beans. As I roamed the aisles, carefully selecting each item, I couldn't wait to get home and start cooking. Once I had everything I needed, I hurried back to my kitchen, excited to bring this recipe to life.

I started by simmering the red beans in a pot of water, adding in aromatic spices like cumin, garlic, and chili powder. The rich aroma filled the kitchen, making me even more eager to taste the finished dish. While the beans cooked, I turned my attention to making the guacamole salsa.

I mashed ripe avocados with lime juice, cilantro, diced tomatoes, and a hint of jalapeno for a kick of heat. The creamy texture and bright flavors were the perfect complement to the hearty soup. Once the salsa was ready, I set it aside and focused on finishing the red bean soup.

After simmering for hours, the beans had softened and the broth had thickened to a rich, flavorful consistency. I ladled the soup into bowls and topped each one with a generous spoonful of guacamole salsa. The vibrant colors and enticing aroma made my mouth water in anticipation.

I sat down at the table and took my first spoonful of the red bean soup with guacamole salsa. The flavors exploded on my taste buds - the creamy avocado, tangy salsa, and earthy beans melded together in perfect harmony. Each bite was a symphony of textures and tastes, and I couldn't help but smile in delight.

As I savored my creation, I thought back to the many recipes I had learned over the years. Each one had a story behind it, a memory attached to it - whether it was a dish taught to me by my mother, a recipe shared by a friend, or a culinary adventure I had embarked on myself. Cooking was not just about nourishing the body, but also about feeding the soul and creating connections with others.

The red bean soup with guacamole salsa quickly became a favorite in my repertoire, a dish I would make for special occasions and gatherings with loved ones. It was a reminder of the joy and creativity that cooking brought into my life, and the endless possibilities that lay in combining flavors and ingredients.

As I finished the last spoonful of soup, I felt a sense of contentment wash over me. This recipe had not only satisfied my hunger, but also fed my passion for cooking and creating delicious meals. I knew that I would continue to explore new recipes and flavors, always seeking to bring joy and inspiration to the table.

And as the rain continued to fall outside, I sat back in my chair, grateful for the simple pleasures of good food and good company. The red bean soup with guacamole salsa had brought warmth and comfort to my heart, a reminder of the magic that could be found in a humble bowl of soup. And with that thought, I closed the cookbook, already looking forward to my next culinary adventure.