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Red Bean Soup with Guacamole Salsa




Source of Recipe


unknown


List of 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 chilies, seeded and finely chopped
-1 tablespoon fresh coriander, cilantro
-1 juice of alime



Recipe



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.