Red Bean Soup with Guacamole Salsa
june
ingredients
Soup- 2 tbs. olive oil
- 2 onions, chopped
- 2 cloves garlic, chopped
- 2 tsp. ground cumin
- 1/4 tsp. cayenne pepper
- 1 tbs. paprika
- 1 tbs. tomato puree
- 1/2 dried oregano
- 1 can chopped tomatoes
- 2 cans red kidney beans, drained and rinsed
- 3 3/4 cups water
- salt
- black pepper
- Tabasco sauce
- 2 avocados
- 1 small red onion, finely chopped
- 1 green chili, seeded and finely chopped
- 1 tbs. fresh coriander, cilantro
- 1 lime, juiced
directions
Soup
- 1
Heat the oil in a large, heavy based saucepan.
- 2
Add the onions and garlic.
- 3
Cook for about 4-5 minutes until softened but not colored.
- 4
Add the cumin, cayenne and paprika and cook for 1 minute, stirring continuously.
- 5
Stir in the tomato puree and cook for a few seconds, then add the oregano.
- 6
Add the tomatoes, kidney beans and the water.
- 7
Bring mixture to the boil and simmer for 15-20 minutes.
- 8
Cool the soup slightly, then puree it in a food processor or blender until smooth.
- 9
Return to the saucepan and add seasoning to taste
Salsa
- 1
Halve, stone and peel the avocados, and dice finely.
- 2
Place in a small bowl and gently, but thoroughly, mix with the red onion and the chili, and the coriander and lime juice.
- 3
Reheat soup and ladle into bowls.
- 4
Spoon a little of the salsa into the middle of each bowl of soup.
- 5
If you want to spice it up further offer the Tabasco to your guests.
Source: june
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