American Red Bean Soup with Guacamole Salsa



  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.
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