American Red Bean Soup with Guacamole Salsa
Ingredients
- 2 tablespoons olive oil
- 2 onions, chopped
- 2 cloves garlic, chopped
- 2 teaspoons ground cumin
- ¼ teaspoon cayenne pepper
- 1 tablespoon paprika
- 1 tablespoon tomato purée
- ½ teaspoon oregano
- 1 (400 g) can chopped tomatoes
- 2 (400 g) cans red kidney beans,
- 2 avocados, finely diced
- 1 red onion, finely chopped
- 1 chile pepper|green chili pepper, seeded and finely chopped
- 1 tablespoon fresh cilantro|coriander, chopped
- 1 lime, juice of
- 1 pinch cayenne pepper
- Heat the oil in a large saucepan, add the onions and garlic and cook for 4 - 5 minutes.
- Add the cumin, cayenne and paprika and cook for 1 minute.
- Stir in the tomato purée, then the oregano.
- Add the chopped tomatoes, kidney beans and 850 ml water.
- Boil and simmer for 15 - 20 minutes.
- Cool slightly then puree the soup in a food processor or blender until smooth.
- Return to the pan and season to taste.
This article uses material from the "American Red Bean Soup with Guacamole Salsa" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License