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Mexican bean soup with guacamole

Mexican bean soup with guacamole

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Rating: 5 out of 5.110 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

This warming, spiced vegetarian soup packs in goodness and is filling too. The quick-to-assemble guacamole topping tastes as good as it looks

  • Freezable (soup only)
  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal391
low infat15g
saturates3g
carbs38g
sugars18g
fibre20g
protein15g
salt0.46g
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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    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.

Goes well with

Recipe from Good Food magazine, January 2017

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Overall rating

Rating: 5 out of 5.110 ratings

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