Mexican bean soup with guacamole

Mexican bean soup with guacamole

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(51 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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Mercedes Bull's picture
Mercedes Bull
8th Mar, 2018
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...
7th Mar, 2018
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.
24th Jul, 2017
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
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.
14th Jan, 2017
Excellent main meal soup. Don't miss out the guacamole, makes it a bit more special.
8th Jan, 2017
Really tasty, warming soup and generous portions. Works well with the guacamole. Will definitely make again.


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