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SiSU Wellness

Mexican bean soup

Last Updated: 15 January 2019








Mexican bean soup

This spicy soup is packed with the goodness of beans to satisfy those hunger pains for longer.


2 tsp olive oil

1 large onion, finely chopped

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 or kidney beans

1 tsp vegetable stock powder

1 small avocado

handful chopped coriander

1 lime, juiced



1. Heat the oil in a medium pan, add the onion (keeping 1 tbsp back for the guacamole) and pepper and stir-fry for around 10 mins.

2. Stir in the garlic and spices, then pour in the tomatoes and beans with their liquid, half a can of water and the stock powder. Simmer, covered, for 15 mins.

3. Meanwhile, peel and de-stone the avocado and put into a bowl with the remaining onion, coriander and lime juice and mash well.

4. Ladle the soup into two bowls, top with the guacamole and serve.


Serves 2

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