Mexican bean soup is warming, spiced vegetarian soup packs in goodness and is filling too.
| Servings | Prep Time | Cook Time |
| 2servings | 10minutes | 20minutes |
| Servings | Prep Time |
| 2servings | 10minutes |
| Cook Time |
| 20minutes |
Ingredients
- 2 tsp rapeseed oil
- 1 large onion finely chopped
- 1 red pepper cut into chunks
- 2 garlic cloves finely chopped
- 2 tsp mild chilli powder
- 1 tsp ground coriander
- 1 tsp ground cumin
- 400 g can tomatoes chopped
- 400 g can black beans
- 1 tsp vegetable bouillon powder
- 1 small avocado
- handful chopped coriander
- 1 lime juiced
- 1/2 red chilli deseeded and finely chopped (optional)
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Ingredients
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Instructions
- Heat the oil in a medium pan, add the onion (reserving 1 tbsp to make the guacamole later) and pepper and fry, stirring frequently, for 10 mins. Stir in the garlic and spices, then tip in the tomatoes and beans with their liquid, half a can of water and the bouillon powder. Simmer, covered, for 15 mins.
- Meanwhile, peel and de-stone the avocado and tip into a bowl, add the remaining onion, coriander and lime juice with a little chilli (if using) and mash well. Ladle the soup into two bowls, top with the guacamole and serve.
RECIPE NOTES & TIPS:
Recipe from Good Food magazine, January 2017
Nutrition Facts
Mexican Bean Soup with Guacamole
Amount Per Serving
Calories 391
Calories from Fat 135
% Daily Value*
Total Fat 15g
23%
Saturated Fat 3g
15%
Total Carbohydrates 38g
13%
Dietary Fiber 20g
80%
Sugars 18g
Protein 15g
30%
* Percent Daily Values are based on a 2000 calorie diet.
