Kidney Bean Soup

Kidney Bean Soup with Guacamole Salsa

Serves 6
- 1 pound dried kidney beans or 2 14 ounce cans
- 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 dried oregano
- 4 Cups liquid (water, or stock)
- Salt and pepper

Guacamole Salsa:
- 2 avocados
- 1 small red onion, diced
- 1 green chili, seeded and chopped
- 1 Tablespoon cilantro, chopped
- Juice from 1 lime

Preparing the beans. If using dried beans, lay flat and pick out rocks.  Cover with water and soak overnight.  Drain and rinse.  In large pot, cover with water, bring to boil and then simmer 1-1.5 hours.  Strain.
Starting the Soup. Heat oil in large pan over medium-low.  Add onions and sweat.  Add pepper and garlic.  Cook 2 minutes.  Add all spices.  Stir well.  Next add your beans, chopped tomatoes, and tomato paste.  Let these cook just for a minute or two.
Simmering the Soup. 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.
Blend in stand blender or with emersion blender.
After it’s smooth, return it to the heat and let it simmer for another minute or two Season and serve.
Garnish with guacamole and tortilla chips.
From Macheesmo.