Mexican bean soup with guacamole

Mexican bean soup with guacamole

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(24 ratings)

Prep: 10 mins Cook: 20 mins

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

Nutrition and extra info

  • soup only
  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal391
  • fat15g
  • saturates3g
  • carbs38g
  • sugars18g
  • fibre20g
  • protein15g
  • salt0.46g
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Ingredients

  • 2 tsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 large onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 red pepper, cut into chunks
  • 2 garlic cloves, chopped
  • 2 tsp mild chilli powder
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 400g can chopped tomatoes
  • 400g can black beans
  • 1 tsp vegetable bouillon powder
  • 1 small avocado
    Avocado

    Avocado

    av-oh-car-doh

    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • handful chopped coriander
  • 1 lime, juiced
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • ½ red chilli, deseeded and finely chopped (optional)

Method

  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.

  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.

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Comments, questions and tips

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maverick2112's picture
maverick2112
27th Oct, 2018
5.05
Just brilliant!
catttt
14th Oct, 2018
I've made this many times over both to the above recipe, and with all sorts of amendments depending on what I've got in the house and it always works! This usually means no fresh avocado so have substituted the guacamole with a blob of sour cream or good quality Greek yoghurt. I've also saved a lot of food waste with this dish in mind- if there is leftover veg that freezes but never comes out that well texture wise like onion, peppers etc I just bang it in the freezer and when I'm making this chop it from frozen and throw it in. Subistituted various types of tinned beans and whatever veg in the fridge was needing to be used up. The one thing that I don't compromise on is to always add a good squeeze of lime and the fresh coriander as this really lifts the flavour. Also to create lovely texture and crunch have crumbled over plain corn/tortilla chips which makes it a bit more substantial if you want a heartier meal, this step is what makes it acceptable as dinner for the veggie-phobe of the house.
Becky Godley PT's picture
Becky Godley PT
10th Aug, 2018
5.05
Amazing.
anotherother's picture
anotherother
2nd Jun, 2018
5.05
I half cheated on this, as i used a can of Sainsbos beans in chilli sauce, as well as the kidney beans someone else suggested. Chucked in only half the canned tomatoes - it smelled delicious and aromatic, and was tasty! Would use half a lime instead for the guac, and would chuck in some canned sweetcorn into the chilli. Gonna be a frequent dish i think!
Astrid Olling
28th Apr, 2018
4.05
Would skip the extra half a can of water (and maybe the bean-liquid too) next time. It's a little too runny for our taste. :-)
Mercedes Bull's picture
Mercedes Bull
8th Mar, 2018
3.05
I made this for dinner last night as a healthy alternative to a favourite Chickpea and Chorizo Stew that we are fond of making! The soup itself was nothing revolutionary however, I really liked the addition of the guac and would possibly add this to my old faithful Chorizo Stew going forward rather than having crusty bread with is more calorific! Probably won't make this again but nice to experiment...
cam_w
7th Mar, 2018
5.05
This soup is really, really tasty. I left out the ground coriander and added half a teaspoon of paprika instead. I also added 60 grams of sweetcorn and 50 grams of spinach too and it worked really well. As others say, the guac adds interest and coolness to the dish. I served it up as cut cubes with lime squeezed over the top rather than mashed.
curlyjen
24th Jul, 2017
5.05
Very hearty and tasty, perfect for a meat free Monday! I used kidney beans rather than black beans (only because Waitrose had run out!) but they seemed to work fine. The guacamole really adds freshness and lifts the dish.
Brad Walden
6th Jul, 2017
5.05
Really enjoyed this soup. Doubled up for 4 portions and used a can of kidney beans instead of another can of black beans. Didn't bother with the guacamole but the soup on its own is good enough! Very filling.
guangdong
14th Jan, 2017
Excellent main meal soup. Don't miss out the guacamole, makes it a bit more special.

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