Red Bean Soup with Guacamole Salsa

This soup is delicious!

• Ready In: 50 mins
• Serves: 6

Ingredients

• 2  tablespoons olive oil
• 2  onions, chopped
• 2  cloves garlic, chopped
• 2  teaspoons ground cumin
• 1⁄4 teaspoon cayenne pepper
• 1  tablespoon paprika
• 1  tablespoon tomato puree
• 1⁄2 teaspoon dried oregano
• 1  can chopped tomato
• 2  cans red kidney beans, drained and rinsed
• 3 3⁄4 cups water
•  salt
•  freshly ground black pepper
•  Tabasco sauce, to serve if desired

• Guacamole Salsa

• 2  avocados
• 1  small red onion, finely chopped
• 1  green chili, seeded and finely chopped
• 1  tablespoon fresh coriander, cilantro
• 1  lime, juice of

Directions

1. Heat the oil in a large, heavy based saucepan.
2. Add the onions and garlic.
3. Cook for about 4-5 minutes until softened but not coloured.
4. Add the cumin, cayenne and paprika and cook for 1 minute, stirring continuously.
5. Stir in the tomato puree and cook for a few seconds, then add the oregano.
6. Add the tomatoes, kidney beans and the water.
7. Bring mixture to the boil and simmer for 15-20 minutes.
8. Cool the soup slightly, then puree it in a food processor or blender until smooth.
9. Return to the saucepan and add seasoning to taste.
10. Salsa------------.
11. Halve, stone and peel the avocados, and dice finely.
12. Place in a small bowl and gently, but thoroughly, mix with the red onion and the chillis, and the coriander and lime juice.
13. Reheat soup and ladle into bowls.
14. Spoon a little of the salsa into the middle of each bowl of soup.
15. If you want to spice it up further offer the Tabasco to your guests.