Savefor later Page saved! You can go back to this later in your Diabetes and Me Close

Chilli bean soup with avocado salsa

Special Diets

Thumbnail
Thumbnail
Thumbnail
Thumbnail
Thumbnail
Thumbnail
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 311g serving contains (excludes serving suggestion)
KCal
178
Carbs
18.8g
Fibre
9.2g
Protein
7.4g
Fat
6.0g
Saturates
1.1g
Sugars
6.3g
Salt
0.01g
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 400g 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
Please view Whisk.com privacy policy for more information
Method

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. 
Back to Top
Brand Icons/Telephonecheck - FontAwesomeicons/tickicons/uk