Recipe: Red Bean Soup with Avocados

Recipe Source: Sheasby, Anne. 400 Soups. Anness Publishing, London, 2008 p 211

I made this with the intention of using more legumes from the Legume/Barbeque cabinet, but I was thwarted. It looks as if red beans were the only kind of legume that I don't have squirreled away in there, or if I do I can't find them. I did however have the requisite two 14 ounce cans of red beans, which were taking up space in another overcrowded and badly arranged cabinet, so I used them. Beans are a great source of fiber and complex carbohydrates, and they pack a decent amount of protein as well. I'm not going all vegan on you, but I don't have a problem skipping meat once in a while if I'm getting a decent amount of the right nutrients from other sources. (Of course, those "other sources" have to taste good too. We do have Standards, you know.)

Anyway, as usual, I did make a few changes to the original recipe. I increased the amount of garlic, the amount of cayenne, and the amount of oregano. I forgot about the Tabasco sauce, but for once my husband didn't seem to think it was necessary. I also skipped the guacamole. You may wonder why I skipped the guacamole. Well, I had mis-counted my inventory, and I didn't have the red onion I needed. I decided that just having some chopped avocados on top was perfectly adequate. The soup was delicious, and it was surprisingly filling. Served with bread, it was more than enough food for both of us for dinner.

Red Bean Soup with Avocados (serves 6; approx. $1.62/serving)

2 tablespoons olive oil

2 onions, chopped

8 garlic cloves, crushed

1 tablespoon ground cumin

1 teaspoon cayenne pepper

1 tablespoon paprika

1 tablespoon tomato paste

1 tablespoon dried oregano

1 28-ounce can tomatoes (I used Muir Glen Fire Roasted tomatoes; they gave this a really delicious flavor.)

2 14-oz cans red beans, drained and thoroughly rinsed

3 ¾ cups water

Kosher salt and black pepper to taste

2 avocados

Equipment:

• Large saucepan
• Immersion blender
• Bowl of acidulated water

1. Heat the oil in the saucepan. Add the onions and garlic and cook 5 minutes, until softened.
2. Add the spices. Cook another minute.
3. Add the tomato paste, the beans, the tomatoes, and the water. Bring to a boil, then reduce the heat and simmer 20 minutes.
4. Use the immersion blender and carefully puree the soup. It's okay if it's still a little chunky in spots.
5. Add the salt and pepper.
6. Chop the avocados. Drop each piece into the bowl of acidulated water as you cut it; this will prevent discoloration.
7. Scatter the avocado bits on top of the soup and serve.

Comments

[lululu]

i love the variety of spice that u put into the soup. it must be super flavorful.

[Sophie]

What a georgous looking soup!! So festive & so good for you too!

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