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.