Beans and avocado soup recipe

Ingredients

• 3 cups pinto beans, soaked water overnight
• 2 cups avocado pulp
• 3 cups tomato puree
• 1 medium white onion, finely chopped
• 1 tsp dried rosemary, ground
• 1 Tbsp butter
• Salt and pepper to taste

1. Put all the ingredients in large and deep bottom pan. Pour in 1 quart of water and cover the pan with a lid. Let it simmer over low heat for 40-45 minutes or until beans are cooked through.
2. Once done, remove the pan from heat and pour the prepared soup into two bowls. Serve hot!