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Chilli bean soup with avocado salsa

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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
KCal
181
Carbs
19.3g
Fibre
9.5g
Protein
7.6g
Fat
6.0g
Saturates
1.10g
Sugars
6.3g
Salt
0.02g
Portion Fruit & Veg
2
Ingredients
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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
  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.
  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 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.
  4. Serve the soup topped with a spoonful of salsa.
Chefs 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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