Mexican bean soup with guacamole

Mexican bean soup with guacamole

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(82 ratings)

Prep: 10 mins Cook: 20 mins


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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  • 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



    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



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

  • handful chopped coriander
  • 1 lime, juiced



    The same shape, but smaller than…

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


  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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Liise Siim's picture
Liise Siim
6th Jul, 2020
Really easy to make and quick, just added sweetcorn and some celery (just to use it up) and it was delicious.
m1llym0p's picture
18th May, 2020
A lovely soup, really easy to make and full of flavour. Set to become a regular addition to the weekly menu.
19th Apr, 2020
Oh wow this was so tasty, I’ll definitely be making this again so good. I went back for seconds, really easy too.
16th Apr, 2020
Really easy and delicious! I topped mine with some shredded cheddar and broken up tortilla chips. I made the guac to have on the side with tortilla chips. Yum!
11th Feb, 2020
I really liked this soup! will definately be making it in the future, it is also super low on effort (the only thing you have to do really is just cut the onion and pepper :) ). I made 2 small alterations: 1. I had to use red kidney beans and didn't get a chance to get black ones, and I did rinse the beans mostly (somehow couldn't get myself to pour in the beans liquid); only a little of the liquid I put into the soup 2. I didn't have mild chilli so I added 1tsp of cayenne and that was just on the verge of being a tad too spicy; but nothing lost, I served it with natural yogurt to ease the spice and it went together wonderfully. Also this recipe for me (w) makes 3 portions, having each ca. 250kcal (w/o yogurt) but still filling (thanks to all the beans).
27th Jan, 2020
This is really delicious soup! I added a small sweet potato (cubed) and some yellow corn to add a little sweetness. Yum!
bianca lakkiss's picture
bianca lakkiss
16th Dec, 2019
Love love love ! Super tasty and filling Will definitely make again
21st Nov, 2019
Really enjoyed! Added some celery as I had it in the fridge, sweetcorn and a heaped teaspoon of smoked paprika and cumin seeds, served it with the guacamole and a cripy tortilla baked in the oven to scoop it up!
Amy Mackie's picture
Amy Mackie
17th Jun, 2019
Just made a double batch of this. Like others, i added smoked paprika, i also added bacon and a tin of lentils and chopped kale (at the end). It is not the exact recipe as above but it still tastes great and is an easy make ahead meal for meal prepping.
28th Apr, 2019
I served with corn chips for dipping and it was really tasty! I took other's suggestions of added smoked paprika and sweetcorn. I also let it simmer with the pan lid off for the last 5 minutes to make it a little thicker.


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Veggie995's picture
3rd Aug, 2019
This is a great recipe. I swapped out cumin for 1 teaspoon of smoked paprika because I had ran out of cumin! I also couldn’t find black beans in my local supermarket, so I used cannellini beans and a tin of red kidney beans in chilli sauce. I used hot chilli powder instead of mild and it was perfect. A lovely filling meal! I also had some crusty bread to mop up the sauce afterwards.
27th Jan, 2019
When doubling the quantities instead of doubling the chilli powder I added a teaspoon of paprika and instead of doubling the black beans i added a can of sweetcorn. Delicious!
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