Red Bean Soup with Guacamole Salsa

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 oregano
 * 1 (400 g) can chopped tomatoes
 * 2 (400 g) cans red kidney beans, drained and rinsed

Directions

 * 1) Heat the oil in a large saucepan, add the onions and garlic and cook for 4–5 minutes, until softened.
 * 2) Add the cumin, Cayenne and paprika and cook for 1 minute, stirring continuously.
 * 3) Stir in the tomato puree, then the oregano.
 * 4) Add the chopped tomatoes, kidney beans and 850 ml water.
 * 5) Bring to the boil and simmer for 15–20 minutes.
 * 6) Cool slightly then puree the soup in a food processor or blender until smooth.
 * 7) Return to the pan and season to taste.
 * 8) Reheat, ladle into bowls and serve with a little guacamole in the middle of each and Tabasco sauce for those who want it.