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Bean soup with sweetcorn and avocado

Yields4 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins

Bean soup with sweetcorn avocado and tortilla crisps.jpg

 1 tbsp vegetable oil
 1 onion, finely chopped
 2 cloves garlic, finely chopped
 1 green chilli, finely chopped
 ¼ - ½ tsp ground cumin
 600 ml vegetable stock
 200 ml cup tomato passata
 400 g ripe tomatoes, seeds removed, finely chopped
 1 tbsp tomato puree
 1 pinch sugar
 410 g canned mixed beans, rinsed and drained
 325 g canned sweetcorn, drained
 1 lime, juice
 freshly ground pepper
To garnish:
 soured cream
 1 - 2 ripe avocados, sliced
 1 green chillil, sliced
 lime wedges
 red onion
 coriander (cilantro)
 red pepper flakes
 tortilla crisps

Heat the oil in a large pan over a medium heat and gently cook the onion for about 5 minutes, until softened.


Add the garlic, chillies and cumin and stir for 1 minute.


Add the stock, passata, tomatoes, tomato puree, sugar, beans and sweetcorn and bring to a boil. Simmer gently for 10 minutes, then remove from the heat.


Add the lime juice and season to taste with salt and pepper.


Serve in warm bowls garnished with a spoonful of soured cream, avocado slices, chilli rings, lime wedges and chopped red onion. Place a sprig of coriander on top and sprinkle with red pepper flakes. Place tortilla crisps at the side of each bowl.

Nutrition Facts

Serving Size 4

Servings 4