Red Bean Soup with Guacamole Salsa |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This soup is delicious! 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 |
2 avocados |
1 small red onion, finely chopped |
1 green chili, seeded and finely chopped |
1 tablespoon fresh coriander, cilantro |
1 lime, juice of |
Directions:
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 coloured.
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.
10. Salsa-.
11. Halve, stone and peel the avocados, and dice finely.
12. Place in a small bowl and gently, but thoroughly, mix with the red onion and the chillis, and the coriander and lime juice.
13. Reheat soup and ladle into bowls.
14. Spoon a little of the salsa into the middle of each bowl of soup.
15. If you want to spice it up further offer the Tabasco to your guests.
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