Soup, Tex-mex

Spicy bean soup with guacamole

This is a rich and spicy bean soup with guacamole as icing on the cake!

Serves 7

1 batch of guacamole (see recipe under Corn tortillas with fried beans and guacamole, but preferably omit the tomato, red onion and chilli since they are anyway included in the soup)
2 dl each of three kinds of dried beans (e.g. black, kidney and borlotti beans)
2 red onions, chopped
2 green peppers, chopped
2 garlic cloves, crushed
1 kg crushed tomatoes
4 dl broth from boiling the beans
0.5 dl tomato purée
0.5 tsp herb salt
0.5 tsp ground black pepper
1 tsp ground cumin
1 tsp ground coriander
2 tsp ground chilli peppers
2 tsp oregano
1 bunch of coriander sprigs, chopped
Oil for frying

Soak the beans and cook them according to the instructions on the packaging (it works fine to cook them in the same pot, just use the longest cooking time). Save 4 dl of broth from boiling the beans. Heat the oil in a pan and fry the onion for one minute. Add garlic and fry for another minute. Add the peppers, crushed tomatoes, broth from the beans, tomato purée and all the dry spices and let simmer for 5-10 minutes. Stir at last in the chopped coriander sprigs. Serve the bean soup with a large dollop of guacamole, prepared according to the recipe earlier in the blog.

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