Mexican bean soup with avocado
2
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Top with hearty tomato, bean and corn soup with coriander and an avo salsa.
Ingredients
Corn
2 cob(s), large, (2 cobs)
Olive oil
2 tsp
Reduced-salt taco seasoning mix
30 g, (1x30g packet)
Canned diced tomatoes
800 g, (2x400g cans)
Canned red kidney beans, rinsed, drained
1 can(s), (1x400g can)
Avocado
1 medium, diced
Jalapenos
2 tbs
Fresh coriander
½ cup(s), chopped
Instructions
1
Cut the corn kernels from the cob. Heat the oil in a large saucepan over medium heat. Cook the spice mix, stirring, for 30 seconds or until fragrant. Add the tomato, beans, corn and 2 cups (500ml) water and bring to the boil. Reduce the heat and simmer, covered, for 20 minutes to develop the flavours.
2
Season with salt and freshly ground black pepper. Serve the soup topped with the avocado, jalapenos and coriander.
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