Chilli bean soup with avocado salsa

Name: Chilli bean soup with avocado salsa
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American, Mexican, Latin American
Ingredients: 1 tbsp sunflower 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 tins kidney beans, drained and rinsed; 1 x 400g tin chopped tomatoes; 1.2L vegetable stock; 1 x 150g avocado, peeled and finely chopped; 2 tomatoes, finely chopped; 4 tbsp fresh coriander, chopped; half small red onion, finely chopped; half small red chili, sliced (optional); freshly ground black pepper

4 steps

Prep:20minCook:30min

Updated at: Thu, 17 Aug 2023 13:14:54 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories177.6 kcal (9%)

Total Fat6.3 g (9%)

Carbs25 g (10%)

Sugars7.8 g (9%)

Protein7.3 g (15%)

Sodium953.1 mg (48%)

Fiber6.6 g (24%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 Tbspsunflower oil

1 tspground cumin

½ tspground cinnamon

2 x 420gtins kidney beans

drained and rinsed

1 x 400gtin chopped tomatoes

1.2lvegetable stock

1 x 150gavocado

peeled and finely chopped

2tomatoes

finely chopped

4 Tbspfresh coriander

chopped

0.5red onion

small, finely chopped

0.5red chili

small, sliced, optional

freshly ground black pepper

Instructions

Step 1

Heat the sunflower 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.

Step 2

Add the remaining soup ingredients to the pan, bring to the boil, cover and simmer for 20 minutes.

Step 3

Transfer the soup to a food processor or use a stick 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.

Step 4

Serve the soup topped with a spoonful of salsa.