Mexican bean soup with guacamole

Mexican bean soup with guacamole. Chopped, Finely chopped, Raw tomatoes.

Sara Buenfeld

10 + 25 min · 2

Ingredients

• 6 g Chopped
• 125 g Finely chopped
• 400 g Raw tomatoes
• 5 g Deseeded and finely chopped (optional)
• 200 g Cut into chunks
• 400 g Cooked black beans
• 150 g Avocado
• 20 g Olive oil
• 210 g Prepared vegetable stock
• 4 g Paprika
• 7 g Fresh coriander leaves
• 20 g For the avocado topping
• 2 g Ground
• 2 g Ground coriander seeds
• 15 g Finely chopped, for the guacamole

Preparation

1. Heat the oil in a pan. Add the 125 g cooking onion and the pepper and cook for 10 minutes, stirring. Keep the 15 g red onion raw for the guacamole.
2. Add the garlic, paprika, ground cumin and ground coriander and stir for 1 minute. Add the chopped tomatoes, drained cooked black beans and 210 ml prepared vegetable stock. Cover and simmer for 15 minutes, stirring occasionally.
3. Peel and stone the avocado. Mash with the reserved onion, fresh coriander and lime juice. Add a little finely chopped chilli, if desired.
4. Ladle the soup into two bowls, top with the guacamole and serve.