Step 1

Please follow these steps and the order of cooking and you will end up with an amazing soup. Have all of your ingredients ready to go, as the soup comes together rather quickly.

Step 2

To a large pot, add the onion and 6 tablespoons (90g) water over medium heat and bring to a simmer. Cook 5 minutes, stirring often, and then add the garlic. Stir for 1-2 minutes until softened. If the water runs out, add just a tiny amount to keep the garlic from burning.

Step 3

Add the cumin, smoked paprika, oregano, salt and pepper and stir around for about 30 seconds until aromatic and the spices absorb the liquid.

Step 4

Quickly add the 2 1/2 cups water, salsa, tomato paste and beans and stir well until smooth.

Step 5

Turn the heat back to high and bring to a boil, once boiling, lower the heat to medium-low, cover and simmer about 15 minutes, stirring occasionally. Lower the heat if needed if it's starting to stick at the bottom, as you don't want to cook the soup away. This will vary depending on your stove top.

Step 6

Remove from the heat. Scoop out about 2 scant cups of the bean soup and puree (as pictured) in a food processor. Add this back to the soup and stir in. This creates the best texture, as it thickens up the soup, while still having remaining liquid and whole beans in tact. At this point, taste it. Since I used low-sodium beans, mine needed more salt and I added another 1/4 teaspoon of salt and it was perfect. Depending on your beans and salsa, yours may vary.

Step 7

Add to bowls and top with avocado, cilantro and lime wedges if desired.

Step 8

If desired, you can also top with oil-free tortilla strips. Preheat an oven to 400°F and line a pan with parchment paper. Cut a few yellow corn tortillas into 1/2 inch thick strips. Lightly brush with lemon juice and sprinkle with salt. Bake until crispy and starting to turn golden brown, 5-8 minutes. Top over the soup and serve immediately.