Red Bean Soup with Avocado Salsa

 
This soup is perfect for those cold and blustery winter days! It has mellow heat from the cayenne pepper, but serving it with the Avocado Salsa balances that heat out nicely. This soup is not only beautiful to look at, it also is quite filling and can be served as an entreé.

Soup Ingredients: 
2 tablespoons extra-virgin olive oil 
2 medium yellow onions, chopped coarsely 
2 cloves garlic, chopped 
2 teaspoons ground cumin   
3/4 teaspoons cayenne pepper (use more or less depending on your own taste) 
1 tablespoon paprika 
1 tablespoon tomato paste 
1/2 teaspoon dried oregano 
1 14 oz. can diced fire-roasted tomatoes, undrained
1 40 oz. can dark red kidney beans, drained and rinsed 
32 oz. organic vegetable broth 
salt and pepper, to taste

Avocado Salsa Ingredients: 
1 large or 2 medium avocados, cut into chunks 
1/4 medium red onion, chopped fine 
1 medium jalapeño pepper, seeds and ribs removed, chopped fine 
Handful fresh cilantro leaves, chopped  
Juice of 1 lime
 
Directions: Heat oil in stock pot, add onions and garlic to the pot and cook for about 4 minutes, or until onions and garlic are softened. Add the cumin, cayenne and paprika, cook 1 minute, stirring continuously. Add tomato paste and oregano, still stirring continuously for another minute. Add diced tomatoes, kidney beans and vegetable stock. Stir to combine. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes. 

While the soup is cooking, make the Avocado Salsa. Cut the avocado in half and remove the pit. Slice the avocado in a checkerboard pattern while still in its skin. Then take a spoon and scrape along the skin to remove the flesh. You should end up with chunks of avocado ready to use. 

Place diced avocado in a small bowl. Gently fold in red onion, jalapeño, cilantro and lime juice. Set aside.

  Once the soup has cooked for 15-20 minutes, remove cover and remove from heat.

Let soup cool slightly, then puree with immersion blender or in batches in a blender, until smooth. Ladle soup into large soup bowls, spoon about 1/4 cup of avocado salsa in the middle of each bowl and serve.
 
Serves 6. 
Soup may be refrigerated for 7 days and reheated over medium heat; may be frozen for up to 1 month. Avocado salsa will keep in the refrigerator for a few days in a tightly sealed container.
 
This is a gluten-free, vegan, vegetarian, dairy-free and nut-free dish.

Adapted from The Complete Mexican, South American & Caribbean Cookbook by Jane Milton, Jenni Fleetwood and Marina Filippelli. London: Hermes House, 2005.