Kidney Beans Soup

Method

1. 1

   Roughly chop onions, mince garlic, slice celery and carrots, roughly chop bell peppers.

2. 2

   Drain and wash 4 cans of kidney beans, and keep the remaining can separate.

3. 3

   Toast cumin seeds in hot soup pot for 30 seconds.

4. 4

   Add oil, onions, carrots and celery; saute 4-5 minutes until onion is translucent.

5. 5

   Add bell peppers and garlic; saute 2 minutes, deglazing if needed.

6. 6

   Add 4 cans kidney beans and smoked paprika; saute 30 seconds.

7. 7

   Add vegetable broth, cover and simmer 25 minutes.

8. 8

   Blend soup until smooth.

9. 9

   Add remaining can of beans and mix.

10. 10

    Serve with avocado, yoghurt, lime and cilantro.