Chilli bean soup with avocado salsa

"A rich Mexican-style tomato and bean soup that makes a hearty winter supper."
Servings:
6 people

Ingredients

1 tbsp 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
1 avocado, peeled and finely chopped
2 tomatoes, finely chopped
4 tbsp fresh coriander, chopped
half small red onion, finely chopped
half
small red chilli, sliced (optional)
freshly ground black pepper

Directions

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