American Red Bean Soup with Guacamole Salsa

American Red Bean Soup with Guacamole Salsa

Ingredients

• 2 tablespoons olive oil
• 2 onions, chopped
• 2 cloves garlic, chopped
• 2 teaspoons ground cumin
• ¼ teaspoon cayenne pepper
• 1 tablespoon paprika
• 1 tablespoon tomato purée
• ½ teaspoon oregano
• 1 (400 g) can chopped tomatoes
• 2 (400 g) cans red kidney beans,
• 2 avocados, finely diced
• 1 red onion, finely chopped
• 1 green chili pepper, seeded and finely chopped
• 1 tablespoon fresh coriander, chopped
• 1 lime, juice of
• 1 pinch cayenne pepper

Directions

1. Heat the oil in a large saucepan, add the onions and garlic and cook for 4 – 5 minutes.
2. Add the cumin, cayenne and paprika and cook for 1 minute.
3. Stir in the tomato purée, then the oregano.
4. Add the chopped tomatoes, kidney beans and 850 ml water.
5. 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.