Chilli Bean Soup with Avocado Salsa

Name: Chilli Bean Soup with Avocado Salsa
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 tbsp. oil; 1 large onion chopped; 2 cloves garlic crushed; 2 red chillies finely chopped; 1 tsp. ground cumin; ½ tsp. ground cinnamon; 2 x 420g cans kidney beans drained and rinsed; 1 x 400g can chopped tomatoes; 2 pints vegetable stock; -------- For the salsa; 1 avocado peeled and finely chopped; 2 tomatoes finely chopped; 4 tbsp. fresh coriander chopped; ½ small red onion finely chopped; 1 small red chilli sliced; to taste salt and freshly ground black pepper

Over a year ago 4,467 views

Prep: 5 mins

Cook: 20 mins

Serves: 6

Mexican Starter 💚 Healthy 🌱 Vegan 🥕 Vegetarian

Ingredients

1 tbsp. oil
1 large onion chopped
2 cloves garlic crushed
2 red chillies finely chopped
1 tsp. ground cumin
½ tsp. ground cinnamon
2 x 420g cans kidney beans drained and rinsed
1 x 400g can chopped tomatoes
2 pints vegetable stock
-------- For the salsa
1 avocado peeled and finely chopped
2 tomatoes finely chopped
4 tbsp. fresh coriander chopped
½ small red onion finely chopped
1 small red chilli sliced
to taste salt and freshly ground black pepper

Accompaniment

Description

A rich Mexican-style tomato and bean soup that makes a hearty winter supper.
Recipe taken from Diabetes UK'

Method

1
1.Heat the oil in a large pan, add the onion, garlic and chillies and fry for 2-3 minutes until the onion begins to soften. Add the spices and continue to fry for a further minute.
2.Add the remaining soup ingredients to the pan, bring to the boil, cover and simmer for 20 minutes.
3.Transfer the soup to a food processor or blender and process until smooth (it may be easier to do this in batches), return to the pan and heat through. Meanwhile, mix together all the ingredients for the salsa.
4.Serve the soup topped with a spoonful of salsa and tortillas or flatbread.