The Lazy Veggie

awyeaveganrecipes:

KIDNEY BEAN SOUP AND GUACAMOLE SALSA
Serves 6

Soup:

• 1 pound dried kidney beans or 3 14-ounce cans (see source link for dried bean preparation instructions)
  
• 2 onions, chopped
• 2 garlic cloves, chopped
• 1 jalapeno, diced (optional)
• 1 14 ounce can chopped tomatoes
• 1 Tablespoon tomato paste
• 1 Tablespoon cumin
• 1/4 Teaspoon cayenne powder
• 1 Tablespoon paprika
• 1/2 Teaspoon dried oregano
• 4 Cups liquid (water, or stock)
• Salt and pepper

Guacamole salsa:

• 2 avocados, chopped or mashed
  
• 1 small red onion, diced
• 1 green chili, seeded and chopped
• 1 Tablespoon cilantro, chopped
• Juice from 1 lime

Method:
1. Start by adding your oil to a large heavy pan and once it’s hot, add all your onions. Stir regularly until they soften and cook down. You don’t want to caramelize them, but just soften them. I’d say about 15 minutes should do the trick. Then add your pepper and garlic and cook for another minute.
2. Then add all your spices at once! Stir it well to combine. The onions will take on an amazing red color mainly due to the paprika.
3. Next add your beans, chopped tomatoes, and tomato paste to the party and stir well to combine. Let these cook just for a minute or two.
4. Once your beans are combined, add all your liquid to the pot, stir, and bring it to a simmer. Simmer the soup, covered, for about 30 minutes and then remove it from the heat.
5. Blend soup with your blender of choice, if desired. If using a stand blender, let your soup cool some before blending to reduce the risk of covering yourself/your kitchen with hot soup.

For the guacamole salsa:
Combine all ingredients and serve atop the soup or on the side with a small portion of corn chips.