Mexican bean soup with guacamole - Good Food Middle East
This warming, spiced vegetarian soup packs in goodness and is filling too. The quick-to-assemble guacamole topping tastes as good as it looks
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Cooking tools:
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Can opener
- Measuring spoon
- Wooden spoon
- Ladle
- Mixing bowl
- Fork
- Serving bowl
Ingredients
- 2 tsp rapeseed oil
- 1 large onion, finely chopped
- 1 red pepper, cut into chunks
- 2 garlic cloves, chopped
- 2 tsp milk chilli powder
- 1 tsp ground coriander
- 1 tsp ground cumin
- 400g can chopped tomatoes
- 400g can black beans
- 1 tsp vegetable bouillon powder
- 1 small avocado
- handful chopped coriander
- 1 lime, juiced
- ½ red chilli, deseeded and finely chopped (optional)
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