Red Bean Soup With Guacamole Salsa Recipes

RED BEAN SOUP WITH GUACAMOLE SALSA

Steps:

• Heat the oil in a large, heavy based saucepan.
• Add the onions and garlic.
• Cook for about 4-5 minutes until softened but not coloured.
• Add the cumin, cayenne and paprika and cook for 1 minute, stirring continuously.
• Stir in the tomato puree and cook for a few seconds, then add the oregano.
• Add the tomatoes, kidney beans and the water.
• Bring mixture to the boil and simmer for 15-20 minutes.
• Cool the soup slightly, then puree it in a food processor or blender until smooth.
• Return to the saucepan and add seasoning to taste.
• Salsa------------.
• Halve, stone and peel the avocados, and dice finely.
• Place in a small bowl and gently, but thoroughly, mix with the red onion and the chillis, and the coriander and lime juice.
• Reheat soup and ladle into bowls.
• Spoon a little of the salsa into the middle of each bowl of soup.
• If you want to spice it up further offer the Tabasco to your guests.

MEXICAN BEAN SOUP WITH GUACAMOLE

Steps:

• Heat the oil in a medium pan, add the onion (reserving 1 tbsp to make the guacamole later) and pepper and fry, stirring frequently, for 10 mins. Stir in the garlic and spices, then tip in the tomatoes and beans with their liquid, half a can of water and the bouillon powder. Simmer, covered, for 15 mins.
• Meanwhile, peel and de-stone the avocado and tip into a bowl, add the remaining onion, coriander and lime juice with a little chilli (if using) and mash well. Ladle the soup into two bowls, top with the guacamole and serve.

RED BEAN SOUP

Steps:

• Put the beans in a saucepan, cover with fresh water and bring to a boil.
• Boil for 10 minutes and drain.
• Set aside.
• Melt the butter in a dutch oven or very large saucepan and cook the onion, garlic, celery and carrot, covered, until softened.
• Add the beans, ham, ham bone, water, worcestershire sauce, parsley, thyme, bay leaves, lemon juice, pepper flakes, and salt and pepper to taste.
• Bring to a boil and simmer 2 hours or until beans are very soft.
• Discard the ham bone.
• Scoop out the chunks of ham and reserve.
• Press the soup through a fine sieve and return it to the saucepan.
• Discard the solids in the sieve.
• Cut the chunks of ham into small dice and add to the soup.
• Reheat, and taste and adjust the seasonings.
• Serve hot, sprinkled with a little parsley.