Mexican bean soup with guacamole

Mexican bean soup with guacamole

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(61 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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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.
9th Mar, 2019
Very tasty and easy to make.
The Reluctant Cook
9th Feb, 2019
This delicious hearty soup has become a firm favourite. I add a can of black beans and a can of red kidney beans. Perfect every time!
27th Jan, 2019
Delicious and so full of flavour! I tweaked it a little by adding paprika and sweetcorn. And when serving it we grated some cheese on top too. Not as healthy but totally scrummy.
maverick2112's picture
27th Oct, 2018
Just brilliant!
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


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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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