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Chilli bean soup with avocado salsa

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Chilli bean soup with avocado salsa
A rich Mexican-style tomato and bean soup that makes a hearty winter supper.
Serves
6
Prep
20 minutes
Cook
30 minutes
Each 316g serving contains (excludes serving suggestion)
KCal
181
Carbs
19.3g
Fibre
9.5g
Protein
7.6g
Fat
6.0g
Saturates
1.10g
Sugars
6.3g
Salt
0.02g
Fruit/Veg Portion
2
Ingredients

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
For the salsa:
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
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Method

Recipe tips
  • For a lighter soup, use cannellini beans rather than kidney beans.
  • If you don’t want a fiery salsa simply leave out the chilli. 
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