Soup
Smoky Tomato and Kidney Bean Soup
Mexican-style with smoked paprika and cumin, filling and ready in 25 minutes with canned beans.
- Gluten-free
- Vegan
- Prep
- 5 min
- Cook
- 20 min
- Servings
- 4
Some ingredients may contain gluten; check the package labels.
Ingredients
How many servings?
- 2 tbsp olive oil
- 1 tsp onion powder
- 2 cloves garlic
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 can canned diced tomatoes
- 1 can canned kidney beans
- 3 cups (600 ml) water
- 1 tsp salt
- 1 avocado
- 1 tbsp lemon juice
Method
- Heat the olive oil in a pot and stir the crushed garlic, onion powder, cumin and smoked paprika on low heat for 1 minute.
- Add the canned tomatoes, drained cooked beans, water and salt. Bring to a boil, then reduce the heat and simmer for about 15 minutes.
- Mash some of the beans with a ladle to thicken the soup.
- Dice the avocado, toss with the lemon juice and spoon it over the soup.