Mexican bean soup with guacamole
Meals
This warming, flavored veggie lover soup packs in goodness and is filling as well. The speedy to-collect guacamole besting tastes as great as it looks
Cooking Ingredients
2 tsp rapeseed oil
1 huge onion, finely hacked
1 red pepper, cut into pieces
2 garlic cloves, hacked
2 tsp gentle stew powder
1 tsp ground coriander
1 tsp ground cumin
400g can hacked tomatoes
400g can dark beans
1 tsp vegetable bouillon powder
1 little avocado
small bunch hacked coriander
1 lime, squeezed
½ red stew, deseeded and finely hacked (discretionary)
Cooking Direction
Stage 1
Heat the oil in a medium container, add the onion (saving 1 tbsp to make the guacamole later) and pepper and sear, mixing regularly, for 10 mins. Mix in the garlic and flavors, then tip in the tomatoes and beans with their fluid, a portion of a container of water and the bouillon powder. Stew, covered, for 15 mins.
Stage 2
In the interim, strip and de-stone the avocado and tip into a bowl, add the leftover onion, coriander and lime juice with just the right amount of stew (if utilizing) and pound well. Scoop the soup into two dishes, top with the guacamole and serve.