Vegan Chili Soup (Kidney Bean Soup w/ Guacamole)
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 1 hour
- Yield: 6 1x
Ingredients
Scale
- 2 Tbsp olive oil
- 2 medium onions, chopped
- 2 garlic cloves, chopped
- 1 Tbsp cumin
- 1 Tbsp paprika
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper
- 3 x 14 oz / 400 g cans of kidney beans, rinsed and drained
- 1 x 14 oz / 400 g can diced tomatoes
- 1 Tbsp tomato paste (or ketchup)
- 4 cups vegetable broth
- Salt and pepper
Guacamole (optional)
- 2 avocados
- 1 small red onion, diced
- 1 Tbsp cilantro, chopped
- 1 lime, juiced
Toppings
- Corn chips
Instructions
- In a large stockpot, heat the olive oil over medium heat. Add the onions and garlic, and sauté until tender, about 3 minutes.
- Add all your spices at once, and stir it well to combine.
- Next add the kidney beans, diced tomatoes, and tomato paste. Stir well to combine and cook for another 2 minutes.
- Add the vegetable broth, and bring to a simmer. Simmer the soup, covered, for about 30 minutes and then remove it from the heat.
- If you plan on serving the soup with the guacamole salsa, prepare it while the soup simmers.Simply combine the guacamole ingredients in a bowl and mash until combined but still chunky. Set aside.
- You can serve the soup as-is (it will be more of a stew than a soup), or use an immersion blender or regular blender to blend the soup (if using a regular blender, be sure to cool your soup before blending).
- Once the soup is smooth, return it to the heat and let it simmer for another minute or two, and season it with salt and pepper.
Notes
Adapted from: http://www.macheesmo.com/2010/02/kidney-bean-soup/