Red Bean Soup With Guacamole Salsa - cooking recipe

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 chili, seeded and finely chopped
1 tablespoon fresh coriander, cilantro
1 lime, juice of

Preparation

Heat the oil in a large, heavy based saucepan.
Add the onions and garlic.
Cook for about 4-5 minutes until softened but not coloured.
Add the cumin, cayenne and paprika and cook for 1 minute, stirring continuously.
Stir in the tomato puree and cook for a few seconds, then add the oregano.
Add the tomatoes, kidney beans and the water.
Bring mixture to the boil and simmer for 15-20 minutes.
Cool the soup slightly, then puree it in a food processor or blender until smooth.
Return to the saucepan and add seasoning to taste.
Salsa------------.
Halve, stone and peel the avocados, and dice finely.
Place in a small bowl and gently, but thoroughly, mix with the red onion and the chillis, and the coriander and lime juice.
Reheat soup and ladle into bowls.
Spoon a little of the salsa into the middle of each bowl of soup.
If you want to spice it up further offer the Tabasco to your guests.