Chilli bean soup with avocado salsa

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


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
small red chilli, sliced (optional)
freshly ground black pepper


Sign in to save any recipe in the world and get personal recommendations
© 2018 Health Exchange