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Mexican Bean Soup

30 Minute Mexican Bean Soup. So nice, and super easy to make. Double up the recipe to batch cook if you like.

Serves: 2 Time: 30 minutes



  • 2 teaspoon olive oil

  • 1 large onion, finely chopped

  • 1 red pepper, cut into chunks

  • 2 garlic cloves, chopped

  • 2 teaspoon mild chilli powder

  • 1 teaspoon ground coriander

  • 1 teaspoon ground cumin

  • 400g can chopped tomatoes

  • 400g can black beans

  • 1 teaspoon vegetable bouillon powder

  • 1 small avocado

  • Handful chopped coriander

  • 1 lime, juiced

  • ½ red chilli, de-seeded and finely chopped (optional)


  1. Heat the oil in a medium pan, add the onion (reserving 1 tablespoon to make guacamole later) and pepper and fry, stirring frequently, for 10 mins.

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

  3. Meanwhile, peel and de-stone the avocado and tip into a bowl, add the remaining onion, coriander and lime juice with a little chilli (if using) and mash well. Ladle the soup into two bowls, top with the guacamole and serve.


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Rosie ❤️


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