Red Bean Soup with Guacamole Salsa
Warm up with a vibrant and hearty bowl of Red Bean Soup with Guacamole Salsa, a deliciously wholesome recipe that pairs comforting flavors with a refreshing twist. Featuring tender dried red beans simmered with aromatic vegetables, zesty spices, and a rich tomato base, this vegan-friendly soup is as nourishing as it is satisfying. The real star, however, is the creamy guacamole salsa—a medley of fresh avocado, juicy tomatoes, crisp red onion, fragrant cilantro, and tangy lime juice—that adds a burst of brightness to every bite. Perfect for weeknight dinners or casual entertaining, this dish is served alongside crunchy tortilla chips for a delightful texture contrast. Ready in just over an hour, this protein-packed recipe is ideal for cozy evenings and is a must-try for lovers of bold, comforting flavors.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Dried red beans
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 1 medium Carrot, diced
- 1 Celery stalk, diced
- 1 cup Canned diced tomatoes
- 4 cups Vegetable broth
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 large Avocado, diced
- 1 medium Tomato, diced
- 0.25 cup Red onion, finely diced
- 2 tablespoons Cilantro, chopped
- 1 tablespoon Lime juice, freshly squeezed
- 1 cup Tortilla chips
Instructions
Rinse the dried red beans thoroughly under cold water and soak them in water overnight or for at least 8 hours.
Drain and rinse the soaked beans. Set aside.
In a large pot, heat olive oil over medium heat. Add the diced yellow onion and sauté for 3-4 minutes until translucent.
Add the minced garlic, diced carrot, and diced celery to the pot. Cook for another 3 minutes, stirring occasionally.
Stir in the canned diced tomatoes, vegetable broth, ground cumin, paprika, salt, and black pepper. Bring to a boil.
Add the soaked red beans to the pot. Lower the heat to a simmer and cover the pot. Cook for 40-50 minutes, or until the beans are tender. Stir occasionally to prevent sticking.
While the soup is simmering, prepare the guacamole salsa. In a bowl, combine diced avocado, diced tomato, diced red onion, chopped cilantro, and lime juice. Mix gently to avoid mashing the avocado. Set aside.
Once the red bean soup is cooked, taste and adjust seasoning if necessary.
Ladle the soup into bowls and top each serving with a generous spoonful of guacamole salsa.
Serve with tortilla chips on the side for added crunch.
Nutrition Facts
Calories |
1831 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.7 g | 80% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 12.3 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 5292 mg | 230% | |
| Total Carbohydrate | 261.1 g | 95% | |
| Dietary Fiber | 68.4 g | 244% | |
| Total Sugars | 37.4 g | ||
| Protein | 74.9 g | 150% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 598 mg | 46% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 6716 mg | 143% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
