Mexican bean soup with guacamole
By Sara Buenfeld (BBC Good Food)
This warming, spiced vegetarian soup packs in goodness and is filling too. The quick-to-assemble guacamole topping tastes as good as it looks.
Ingredients
- 2 tsp rapeseed oil
- 1 large onion, finely chopped
- 400 gr can chopped tomatoes
- 1 red pepper, cut into chunks
- 2 garlic cloves, chopped
- 2 tsp mild chilli powder
- 1 tsp ground coriander
- 1 tsp ground cumin
- 400 gr can black beans
- 1 tsp vegetable bouillon powder
- ½ red chilli, deseeded and finely chopped (optional)
- 1 small avocado
- handful chopped coriander
- 1 lime, juiced
Method
- 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.
- 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.
